eggplant parmesan


2 eggplants

2 batches marinara sauce

2 cups  shredded mozzarella cheese

2 cups shredded Italian cheeses

beaten eggs

fresh basil (optional)

seasoned bread crumbs or panko

  • Use a 13 X 9 inch pan
  • Peel and slice eggplant into round circles
  • Dip in beaten egg
  • Roll in bread crumbs
  • Saute’ eggplant until golden brown on both sides
  • Drain on paper towels
  • Add a little bit of sauce in bottom layer of pan
  • Layer eggplant, tomato sauce, basil and cheese until pan is full
  • Bake at 350 degrees for 30 minutes