EGGPLANT PARMESAN

Preheat the oven to 375F

INGREDIENTS:

2 Medium eggplants, peeled and cut into thin round slices

olive oil for frying

1 cup  Italian seasoned bread crumbs

1 16 oz  mozarella,grated

1/2 cup parmesan cheese

2 jars your choice of spaghetti sauce

fresh basil leaves

3 eggs,beaten

Simmer spaghetti sauce for about 45 minutes or until thickenedstirring occasionally

add 1 tsp salt and pepper on the bread crumbs

Dip eggplant slices in eggs,then breadcrumbs

Fry in olive oil until golden brown both sides.Place in paper towel lined plate

cover the bottom of  the prepared bakin pan with the sauce

arrange the eggplant over the sauce

cover the eggplant with some of the sauce,mozarella,parmesan cheese  and some basil

Repeat to make 3 layers ending with the sauce,mozarella,parmesan,basil

Cover and bake for about 30-45 mintes

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