When I told my husband that Eggplant Parmesan was on the menu for the week I think he though I was crazy, but he's always willing to try something new. This recipe is so, so delicious and it's pretty healthy! While I baked the eggplant I simply warmed some pasta sauce, cooked some spaghetti and layered each plate with pasta, eggplant slice, sauce, and cheese. It was so easy and was much faster. We cut all the ingredients down and only used one large eggplant. Below is the full recipe if you would like to bake everything together in the oven. Bon Appetit!
Ingredients
- 2 eggplants, peeled and thinly sliced
- 1 egg, beaten
- 2 cups Italian seasoned bread crumbs
- 3 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/4 cup grated Parmesan cheese, divided
- 1/4 teaspoon dried basil
- Preheat oven to 450 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs, and sprinkle with parmesan cheese . Place in a single layer on a baking sheet covered with a little olive oil. Bake in preheated oven for 5-7 minutes on each side.
- Reduce heat to 350 degrees F. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Prep time: 25 min. Cook time: 35 min. Ready in: 1 hour
Amount per serving: 487 calories, 16 grams fat
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