Eggplant Parmesan
Description
This easy eggplant Parmesan has layers of crispy eggplant slices that have been baked instead of fried for a lighter version of the classic Italian dish.
Ingredients
•
3 large eggplant, peeled and thinly sliced
•
2 large eggs, beaten
•
4 cups Italian seasoned bread crumbs
•
6 cups spaghetti sauce, divided
•
1 (16 ounce) package mozzarella cheese, shredded and divided
•
1/2 cup grated Parmesan cheese, divided
•
1/2 teaspoon dried basil
Directions
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 a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
5
Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
6
Bake in the preheated oven until golden brown, about 35 minutes.
7
Serve hot and enjoy!