Eggplant Parmesan
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This hearty, classic Eggplant Parmesan is a warm hug on a plate—layered with crispy baked eggplant, rich sauce, and gooey cheese. Perfect for a cozy dinner or sharing with loved ones, it’s comfort food at its finest!
Ingredients:
3 large eggplants, peeled and thinly sliced
2 large 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:
Image Credit: Dotdash Meredith Food Studios
Ingredients:
3 large eggplants, peeled and thinly sliced
2 large 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 your oven to 350°F (175°C).
- Coat the eggplant slices: Dip each slice into the beaten egg, then coat evenly with bread crumbs. Arrange the slices in a single layer on a baking sheet.
- Bake the eggplant: Bake for 5 minutes, flip the slices, and bake for another 5 minutes until lightly crispy.
- Assemble the dish: Spread a layer of spaghetti sauce across the bottom of a 9x13-inch baking dish. Add a layer of baked eggplant, followed by a generous sprinkle of mozzarella and Parmesan cheese.
- Repeat the layers, finishing with a layer of cheese. Sprinkle dried basil on top for extra flavor.
- Bake uncovered for about 35 minutes, or until the top is golden and bubbly.
