Thursday, August 7, 2008

Eggplant Parm



  • 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


  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.
I followed the instructions of some of the reviewers for this recipe. First, I salted these and let them sit in a colander for 20 minutes. I then rinsed them and patted dry. I baked them for 7 minutes on each side at 450. I also used one large eggplant.

Somewhere along the way, I turned the temp of the oven down to 350, but I'm not sure when. I just kept an eye on it until the cheese on top was melty and the sauce was bubbling.

This was definitely the best I've made this dish. The eggplant came out nice and soft and it was even good as leftovers (of which I am not a fan). I ended up using an entire jar of spaghetti sauce because I wanted to make sure everything was covered and got nice and soft.

This went really well with some Texas Toast!

1 comment:

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