Our weekly meal plans usually include at least one night of chicken, either a beef or a pork dish for the week that generally gives us a night of leftovers, and an egg night. So with at least three nights of meat, I try to round out our meals with some vegetarian dishes as well. I found this highly reviewed recipe on All Recipes. I’ve only cooked with eggplant once before so I was ready to give it another go!
Though easy, this was a little time consuming because of the baking of the eggplant. I had to do it in two batches to make sure they cooked up crispy in a single layer. If you have a large oven you could do both batches at once.
I followed several users advice and sweat(ed?) out the eggplant before dipping and baking. This eliminates the bitter taste eggplant can have. To sweat, just toss the slices into a colander, a handful at a time, then salt liberally tossing to coat. Let it sit for about 30 minutes, rinse well, and pat dry – I laid mine all out on a clean dish towel and pulled them off one at a time to dip in egg.
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned breadcrumbs
- 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
Preheat oven to 350 degrees
- Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a greased baking sheet. Bake in preheated oven for 10 minutes, turn each slice with tongs and bake for another 10 minutes.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place the first layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
- Dip and dunk your second batch of eggplant, get them in the oven for 10 minutes, turn, and bake for another 10 minutes.
- Repeat step two, making sure to end the layers with another layer of cheese. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.