Eggplant Parmesan II

Name: Eggplant Parmesan II
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 3 eggplant, peeled (yield from 1.25 lb)s eggplant, peeled and thinly sliced; 2 large eggs eggs, beaten; 4 cups Italian seasoned bread crumbs; 6 cups spaghetti sauce, divided; 1 (16 ounce) package mozzarella cheese, shredded and divided; ½ cup grated Parmesan cheese, divided; ½ teaspoon dried basil

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 10

Author : Dolores Gentner-Ryan

Ingredients

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3 eggplant, peeled (yield from 1.25 lb)s eggplant, peeled and thinly sliced2 large eggs eggs, beaten4 cups Italian seasoned bread crumbs6 cups spaghetti sauce, divided1 (16 ounce) package mozzarella cheese, shredded and divided½ cup grated Parmesan cheese, divided½ teaspoon dried basil

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Instructions

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Step 1

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

Step 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.

Step 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.

Step 4

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