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Eggplant Parmigiana
3 medium eggplant, peeled & thinly sliced
2 eggs, beaten
4 C Italian-seasoned breadcrumbs
5 C spaghetti sauce, divided
1 (16 oz.) package mozzarella cheese, shredded & divided
1/2 C Parmesan cheese, grated & divided
1/2 tsp. basil
Preheat oven to 350-degrees F. Dip the eggplant slices in egg, then in breadcrumbs. Place eggplant slices in a single layer on a baking sheet. Bake for five minutes on each side. In a 9x13-inch baking dish, spread spaghetti sauce to cover the bottom. Place a layer of the 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 thirty-five minutes, or until top is golden brown. Serve.
Recipe featured in Food Fare's Community Garden Cookbook.
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