Eggplant Baked with Parmesan


Cuisine: Dairy

Category: Entre

Servings: 4

Ingredients:

1 3/4 cups Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
2 pounds eggplant, peeled and cut into 1/4 inch slices lengthwise
3 large eggs, beaten with
2 tablespoons water
8 ounces fresh mozzarella cheese, thinly sliced
2 (24 ounce) jars Bertolli® Tomato and Basil Sauce


Instructions:

Preheat oven to 450 degrees F. Combine bread crumbs with 1/4 cup Parmesan cheese & any spices you like (onion powder, garlic, peppr, paprika) in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets or use non stick foil. Spray Pam over the slices. Bake 20-30 minutes or until golden. Turn over for another 20 min. Can be frozen at this point for future use. turn oven down to 375 and spread sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, cover with sauce, then shredded mozzarella cheese sprinkle parmesan on top. Bake 10 minutes till cheese melts completely.

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