Eggplant Parmesan 

You will need: 3-4 large eggplants, 3 bags shredded mozzarella cheese, 2 eggs beaten, 4 cups breadcrumbs, 1 jar of tomato sauce, 1/2 cup Parmesan cheese, 1 cup chopped fresh basil, olive oil spray.

Eggplant Parmesan 2.jpg
Eggplant Parmesan cover _ 3.jpg

Directions:

  1. Preheat oven to 400 degrees and prep 2 baking pans with tinfoil. Coat the bottom with olive oil spray.

  2. Slice eggplant in medium size pieces, dip in eggs and coat in breadcrumbs on both sides. Then place the breaded eggplant pieces on trays. Spray with olive oil on top.

  3. Bake eggplant in the oven for 15 minutes then flip over and bake for another 15 minutes.

  4. Take out eggplant pans, place eggplant on a separate plate and coat bottom of pans with layer of tomato sauce and shredded mozzarella cheese. Then place eggplant in pans in only one layer. Then add tomato sauce on top, followed by shredded mozzarella & Parmesan and topped with the fresh basil.

  5. Bake in the oven for 35 minutes, let cool for 5 minutes and enjoy!

Allie Hiller