Eggplant Parmesan
Posted: Mon Sep 16, 2013 1:02 amIngredients:
* 3 eggplant, peeled and sliced fairly thin
* 3 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided. I use Prego original (add 1 teaspoon of sugar to the sauce to cut the 'acid' in the tomatoes).
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1 package of sliced Provolone cheese
Directions:
1. Preheat oven to 350 degrees.
2. Dip eggplant slices in egg, then in bread crumbs.
3. Fry in light olive oil with 2 Tablespoons of butter until golden brown. Drain on paper towels.
4. In a 9x13 inch baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce.
5. Break Provolone in strips to place on top of eggplant and then sprinkle with mozzarella. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top (optional).
6. Bake in preheated oven for 35-40 minutes, or until golden brown. Serve with your favorite pasta. Delicious!
* 3 eggplant, peeled and sliced fairly thin
* 3 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided. I use Prego original (add 1 teaspoon of sugar to the sauce to cut the 'acid' in the tomatoes).
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1 package of sliced Provolone cheese
Directions:
1. Preheat oven to 350 degrees.
2. Dip eggplant slices in egg, then in bread crumbs.
3. Fry in light olive oil with 2 Tablespoons of butter until golden brown. Drain on paper towels.
4. In a 9x13 inch baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce.
5. Break Provolone in strips to place on top of eggplant and then sprinkle with mozzarella. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top (optional).
6. Bake in preheated oven for 35-40 minutes, or until golden brown. Serve with your favorite pasta. Delicious!