Eggplant Parmesan

• portionen: 10 servings
• aktive zeit: 25 minutes
• gesamtzeit: 1 hour

Zutaten

3 large eggplant, 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

½ cup grated Parmesan cheese, divided

½ teaspoon dried basil

Anweisungen

Preheat the oven to 350 degrees F (175 degrees C).

Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.

Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

Bake in the preheated oven until golden brown, about 35 minutes.

Serve hot and enjoy!

Nährwertangaben

• Kalorien: 487 kcal
• Gesamtfett: 16 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 73 mg
• Natrium: 1663 mg
• Gesamtkohlenhydrate: 62 g
• Ballaststoffe: 9 g
• Zucker insgesamt: 20 g
• Eiweiß: 24 g