What’s Cooking: Easy Eggplant Parm
What’s Cooking is a feature at LGBTSr highlighting readers’ favorite recipes. Have a recipe to share? Email us at: recipes @ lgbtsr.com
Gerri in Chicago sends this one along, courtesy of Dolores Gentner-Ryan at Allrecipes.com. I’ve tried it myself and love it for its simplicity, flavor, and ease. It’s good for a quick no-fuss meal, with a salad and some garlic bread.
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.
Ring the dinner bell and dig in!