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| 3 |
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eggplant, peeled and thinly sliced |
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| 2 |
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eggs, beaten |
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| 4 cups |
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Italian seasoned bread crumbs |
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| 6 cups |
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spaghetti sauce, divided |
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| 1 16 oz pkg |
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mozzarella cheese, shredded and divided |
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| 1/2 cup |
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grated Parmesan cheese, divided |
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| 1/2 tsp |
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dried basil |
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| 1 |
Preheat oven to 350 degrees F (175 degrees C). |
| 2 |
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 |
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 |
Bake in preheated oven for 35 minutes, or until golden brown. Broil to toast the cheese. |
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| Recipe Source |
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Web page: allrecipes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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