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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor! Ingredients:
2 eggplant, peeled and cut into 1/2-inch slices |
1 tablespoon salt, or as needed |
1 cup italian-style bread crumbs |
1/4 cup grated parmesan cheese |
2 eggs, beaten |
1 (28 ounce) jar garlic-and-tomato pasta sauce |
1/4 cup grated parmesan cheese |
1 (16 ounce) package shredded mozzarella cheese, or as needed |
1/2 teaspoon dried basil |
Directions:
1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
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