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Eggplant Parmesan from Sarah

Source of Recipe

Sarah/suamomi/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10237.1

List of Ingredients

1 eggplant
2-3 eggs, beaten
2 cups Italian seasoned bread crumbs
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
4 cups pasta sauce


Recipe

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.

Wash eggplant and slice into 1/4 to 1/2 inch slices. Dip one slice at a time into the egg then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.

Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. Top with extra mozzarella during the last 10 minutes if you like it cheesey.