Description
This is a no fry variation of this popular dish, and is just as delicious!
Ingredients
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in beaten egg
- then in bread crumbs to coat. Place in a single layer on a baking sheet.
- Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
- Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers with remaining sauce
- eggplant
- and cheese
- ending with a cheese layer. Sprinkle basil on top.
- Bake in the preheated oven until golden brown
- about 35 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10