Eggplant Parmesan

• servings: 10 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

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

Directions

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!

Nutrition

• Calories: 487 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 73 mg
• Sodium: 1663 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 9 g
• Total Sugars: 20 g
• Protein: 24 g