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Easy Eggplant Parmesan II

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Ingredients

Adjust Servings:
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
3 eggplant, peeled and thinly sliced
½ cup grated Parmesan cheese, divided
2 eggs, beaten
½ teaspoon dried basil
4 cups Italian seasoned bread crumbs

Nutritional information

487
calories
16 g
fat
62.1 g
carbohydrates
24.2 g
protein

Easy Eggplant Parmesan II

Cuisine:
    • 1 hr
    • Serves 12
    • Medium

    Ingredients

    Directions

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    This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. You can read the comments below and see that those who took the extra step did not regret it!

    source

    allrecipes

    Steps

    1
    Done

    Preheat oven to 350 degrees F (175 degrees C).

    2
    Done

    Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

    3
    Done

    In a 9x13 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.

    4
    Done

    Bake in preheated oven for 35 minutes, or until golden brown.

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