Eggplant Parmesan Ii

17 Oct 2019

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Ingredients

1 h servings 487 cals
Original recipe yields 10 servings (8 to 10 servings)
Note: Recipe directions are for original size.
  • 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
  • Add all ingredients to list
  • Add all ingredients to list
  • 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
  • Add all ingredients to list
  • Add all ingredients to list

    • Directions

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    • Prep

      25 m

    • Cook

      35 m

    • Ready In

      1 h
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. 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.
    3. 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.
    4. Bake in preheated oven for 35 minutes, or until golden brown.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts


    Per Serving: 487 calories; 16 g fat; 62.1 g carbohydrates; 24.2 g protein; 73 mg cholesterol; 1663 mg sodium. Full nutrition



    Source: allrecipes.com

    Published on 17 Oct 2019 •