Who needs chicken when you can make this vegetarian-friendly Eggplant Parmesan? Eggplant’s meaty, savory flavor plays the starring role in this unique recipe. Paired with some garlic bread or crisp bruschetta, it’s perfect for a hearty family dinner!
-3 eggplant, peeled and thinly sliced
-2 eggs, beaten
-4 cups Italian seasoned breadcrumbs
-6 cups spaghetti sauce, divided
-1 (16 oz) package mozzarella cheese, shredded and divided cup grated Parmesan cheese, divided
-½ tsp dried basil
1. Preheat oven to 350° F.
2. Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet. Bake in the oven for 5 minutes on each side.
3. Cover the bottom of a 9x13 inch baking dish with spaghetti sauce. Place a layer of eggplant slices in the sauce. Then, sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in the oven until golden brown—about 35 minutes.