If I’m wanting a meatless day, eggplant parmesan is a fantastic option. Eggplant is a rather strange vegetable that goes largely unnoticed. Don’t let it’s oblong, dark plum, robust appearance fool you. It’s more versatile than I always thought and is quite tasty grilled which is not the first grilled veggie that pops in my mind. But as for this baked dish – it’s classic, so flavorful, and filling!
This was a great thing to make soon after moving into my new abode. The saga of having little knick knacks laying around in boxes and trying to find a spot to place it continues. This is lovely because it doesn’t require a lot of dishes. It’s just toss-in-the-oven easy and seemed to last for days!
Slightly adapted from allrecipes.com
1 large eggplant
3 eggs, beaten
4 cups breadcrumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/3 cup fresh basil
1 teaspoon Italian seasoning
Salt and pepper to taste
Preheat oven to 350F degrees.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread just enough spaghetti sauce to cover the bottom. Place the breaded eggplant slices in the sauce. Sprinkle with mozzarella, parmesan cheeses and chopped basil. Repeat with remaining ingredients, ending with the cheeses. Season each layer with Italian seasoning and salt/pepper to taste.