This shows you how I prepared the recipe.
I served the Eggplant Parmesan with a healthy salad on the side.
Baked Eggplant Parmesan
1 medium eggplant - sliced
2 tablespoons parmesan cheese
1 cup italian breadcrumbs
1 1/2 cups tomato sauce (or one 14-ounce jar)
1 cup mozzarella cheese
Preheat oven to 425 degrees. Spray 2 baking sheets with cooking spray (such as PAM). Slice eggplant (with skin on) into 1/4 inch slices. Place eggplant in a bowl, toss with salt and let sit for 10 minutes. Lightly pat eggplant dry. In shallow bowl mix together breadcrumbs, parmesan cheese, and add a dash of salt and pepper. In another shallow bowl beat the eggs until frothy. Dip eggplant in eggs and then into the breadcrumb mixture and coat both sides of eggplant and place on baking sheets. Bake for 20 minutes, flipping slices over after 10 minutes. Place a small amount of tomato sauce on the bottom of a 9 x 13 inch baking dish. Line the dish with eggplant slices slightly overlapping and top with remaining sauce. Sprinkle with shredded mozzarella cheese. Bake for 15 minutes.
This dish can be served with Italian bread and salad. Wishing everyone and wonderful weekend and I do hope you try out this recipe.
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Thanks everyone and enjoy.