Eggplant Parmesan

This is an easy eggplant Parmesan recipe I found on the All Recipes web site. I made this dinner for a vegetarian family that eats dairy and loves cheese. It is really delicious and the kids love it served with a salad with Parmesan crisps and garlic bread or cheesy pesto breadsticks.

You Will Need:

3 large eggplant, peeled and thinly sliced
2 large eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups marinara sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

What to Do:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

4. Spread the marinara sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

5. Bake in the preheated oven until golden brown, about 35 minutes.


Recipe from All Recipes

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