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    Eggplant Parmesan

    Source of Recipe

    ROBERT VAN DAM

    Recipe Introduction

    This is good....

    List of Ingredients

    Ingredients
    eggplant, peeled and thinly sliced
    1 or 2 eggs, beaten
    Bread crumbs – seasoned or plain
    Spaghetti sauce, divided (large bottle)
    1 (16 ounce) package mozzarella cheese, shredded and divided
    1/2 cup grated Parmesan cheese, divided
    1/2 teaspoon dried basil – (optional)



    Recipe



    Peel and slice eggplant into ¼ slices

    Salt each slice and place in a colander for 30 minutes. This removes any bitterness that the egg plant might have.

    Pre-heat oven to 425°

    Rinse all salt off each slice and pat completely dry using paper towels

    Create egg dip by scrambling eggs in a bowl and spreading bread crumbs (2 or 3 cups) in plastic bag.

    Dip slice in egg mixture, coat in plastic bag, and place on cookie sheet

    After sheet is full, place in oven and bake on each side 7 minutes (or) until golden brown

    Turn oven down to 350°

    In 9x13 pan, place layer of spaghetti sauce, layer of eggplant, layer of the cheeses

    Repeat until no more egg slices, making sure cheeses are on top

    If desired, sprinkle basil on top

    Bake at 350° for 35 minutes or until golden brown


 

 

 


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