Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
| Prep Time: | 25m |
| Cook Time: | 35m |
| Ready in: | 1h |
| Yield: | 8 to 10 servings |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 9 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 376 cal | Total Fat: | 9.5 g | Cholesterol: | 53 mg | |||
| Sodium: | 1583 mg | Carbohydrates: | 58.5 g | Fiber: | 8.1 g | |||
| Protein: | 15.2 g | |||||||
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