This is one way to make eggplant
parmesan without frying them in oil.
Although I believe that olive oil
adds some flavor to the eggplant,
baking them is a lot less work.
And they do taste just as good!
Ingredients:
1 medium eggplant
2 eggs, beaten
1/4 cup milk
2 cups Italian dried bread crumbs
6 cups pasta sauce, divided
1 (16 ounce) package,
mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions:
Preheat oven to 350 degrees F.
Peel the eggpland and slice in 1/4 inch slices.
In a bowl combine eggs with milk to make an egg wash.
Dip eggplant slices in egg wash, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in oven for about 5 minutes on each side.
In a 9x13 inch baking dish
spread sauce to cover the bottom.
Place eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients,
ending with the cheeses.
Sprinkle basil on top.
Bake for 35 minutes, or until golden brown.
Let sit 15 minutes before serving to set up.
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