The other night we went to my cousin Elizabeth’s for dinner! She made us this delicious eggplant parmesan! I can’t wait to make it again! It was so good!!
- 3 eggplant, washed and thinly sliced
- 2 eggs, beaten
- 2 cups Italian seasoned bread crumbs
- 1 jar spaghetti sauce, divided
- 1 can diced tomatoes
- 1 can crushed tomatoes
- mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Preheat oven to 350 degrees
- 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 or fry in cooking spray until just browned.
- In a 9×13 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.
- Bake in preheated oven for 35 minutes, or until golden brown.
- Serve over whole wheat pasta and with a glass of Pinot.
Ooo yum!! Eggplant parm is comfort food at its finest! She did an awesome job on this–thanks for sharing the recipe =)
I love egglplant parm; I just had it today and it’s one of my childhood favorites that I’ve always loved to enjoy anytime of the year…my grandfather taught me how to make the most amazing eggplant parm when I was younger and I still make it just like he did, hehe..
Hope you are well; have a great Valentine’s Day.
xoxo
Aims