Eggplant Parmesan
I just now realized that I didn’t peel the eggplant for this recipe… oops. Still turned out well. This is such a traditional vegetarian dish that I just had to try it out. I’m not a huge eggplant fan, but this was pretty good. You can serve this on pasta, put it in a sandwich, or eat by itself!
INGREDIENTS
- 2 eggplants, peeled and thinly sliced
- 2 eggs, beaten (whites work too)
- 2 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Pasta of Choice (optional)
DIRECTIONS
- Preheat oven to 350 degrees F.
- Sweat the 1/4″ slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat very dry with paper or cloth towel.
- Pour breadcrumbs into cereal bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a non-stick sprayed baking sheet. Bake in preheated oven for 5-7 minutes on each side.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Rating: 
4 out of 5 penguins were impressed with this restaurant-style dish!
