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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