Entering the fall of the year, is a great time to make Eggplant Parmesan. I found this recipe on Allrecipes and thought it was the perfect side for our grilled chicken. It’s also so darn good, so I hope you’ll give it a shot.
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
- 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 9×13 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.
Allrecipes.com Printed From Allrecipes.com 9/8/2016
I hope you enjoy this recipe, my whole family loved it.
Sounds & looks yummy! I have a memory of my mom making it when I was a kid, so you brought me back to a good memory. I’ll have to give it a try. 🙂
My mom used to make something like this too and I hadn’t had it in years. The kids didn’t remember me ever making it and they all liked it. So, I’m glad I was searching for a seasonal recipe. Let me know if you try it and like it.