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Image Credit: Grandmaskitchen
“The eggplant slices in Grandma's version of this classic recipe are baked, not fried. Lots of mozzarella and Parmesan cheese add extra flavor.” Grandmaskitchen
2 medium eggplants (about 2 pounds)
2 large eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
1 cup Italian-style seasoned bread crumbs
3 cups shredded part-skim mozzarella cheese
1½ cups grated Parmesan cheese
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
1 jar (26-ounce) spaghetti sauce with vegetables
Preheat oven to 400°F. Lightly spray a large baking sheet and a 3-quart rectangular baking
dish with nonstick cooking spray.
Peel the eggplants.
Cut each crosswise into ½ -inch-thick slices.
Combine the eggs, salt and pepper in a shallow dish.
Place the bread crumbs in another shallow dish.
Dip each eggplant slice in the egg mixture, then in the bread crumbs, turning to coat.
Place the eggplant slices on the prepared baking sheet.
Spray the tops of the eggplant slices with nonstick cooking spray.
Bake for 10 minutes.
Spray with nonstick cooking spray.
Bake until browned and fork-tender, about 10 minutes longer.
Remove the eggplant from the oven, but keep the oven on.
Meanwhile, combine the mozzarella, Parmesan, basil and parsley in a medium bowl.
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