Eggplant Parmesan

Prep time: 30 mins

Cook time: 45 mins

Serves: 4-6


  • 2 egg plants, peeled
  • 3 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 3 cups spaghetti sauce
  • 2 cups Mozzarella cheese
  • 1 cup Parmesan cheese
  • Fresh basil leaves, chopped


  • Cut eggplant into 1/4″ thick slices. Salt the slices, and let them soak in water for 20 minutes
  • Drain the eggplant, and rinse with cold water to remove the salt, pat dry
  • Preheat oven to 450 degrees
  • Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 more minutes
  • Reduce oven heat to 350 degrees
  • In a 9×13″ pan, spread 1 cup of spaghetti sauce. Layer with half of the egg plant slices.
  • On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with 1/2 cup of Parmesan cheese, and 1 cup of mozzarella cheese.
  • Repeat with a second layer of eggplant, sauce, and cheese.
  • Top with basil leaves
  • Bake for 30-35 minutes, or until cheese starts to turn golden

Eat like a champion!


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