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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
3 large eggs |
3 tablespoons water |
3/4 cup italian-seasoned breadcrumbs |
2 tablespoons grated parmesan cheese |
1 large eggplant, peeled and cut into 1/2-inch-thick slices |
3 tablespoons olive oil |
1/4 cup grated parmesan cheese, divided |
1 (8-ounce) package shredded mozzarella cheese, divided |
3 cups pasta sauce |
Directions:
1. Whisk together eggs and 3 tablespoons water until blended.
2. Combine breadcrumbs and 2 tablespoons Parmesan cheese.
3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
4. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
5. Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
6. Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.
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