Name: Eggplant Parmesan
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 servings
Cuisine: Italian
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

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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.

3 large eggplant, peeled and thinly sliced

1 (16 ounce) package mozzarella cheese, shredded and divided

Eggplant Parmesan

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