Ingredients:
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned whole grain bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package reduced-fat mozzarella cheese, shredded and divided
- 1/2 cup grated reduced-fat Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven for 35 minutes, or until golden brown.
2 comments:
It has been a long time since we have had eggplant. This sounds really good. Wonder if the hubby would eat this instead of lasagna.
I would love for you to stop by and share on my weekly recipe linky, Kids and a Mom in the Kitchen.
Have a great weekend.
http://totsandme.blogspot.com/2014/05/kids-and-mom-in-kitchen-83-cinnamon.html
This looks really good. We love eggplant here. Just getting ready to put my eggplant plants in the garden. I will save this recipe for when we pick them in the summertime. :-) Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/05/try-new-recipe-tuesday-may-27.html
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