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Easy Eggplant Parmesan

Source of Recipe

Kristie Besch - Greenville


List of Ingredients

2 eggplants
Parmesan Cheese
1 jar of your favorite spaghetti sauce
1 c. water
Mozzarella cheese (optional)


Recipe

Using two 9 x 12 pans, pour half of spaghetti sauce in the bottom of each. Preheat over to 350 degrees. Peel eggplants by running peeler down length of eggplant, skipping every 1/2 inch. Slice the eggplant into 1/2" medallions. Dip medallions in water and then coat top side with parmesan cheese. Place cheese side up in single layer in pans. Cook for 45 minutes or until cheese starts to brown. Remove from oven, sprinkle with mozzarella, if desired.

Can be used as a side dish or cut into bite-sized pieces and served as an appetizer.