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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Because my recipe calls for baking the eggplant instead of frying it, itâs much healthier! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. âLaci Hooten, McKinney, Texas Ingredients:
3 eggs, beaten |
2-1/2 cups panko (japanese) bread crumbs |
3 medium eggplants, cut into 1/4-inch slices |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
1/2 tsp dried basil |
1/8 teaspoon dried oregano |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
1 jar (28 ounces) spaghetti sauce |
Directions:
1. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350° for 15-20 minutes or until tender and golden brown, turning once.
2. In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
3. Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
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