Make everybody’s favorite (well, everybody who likes eggplant) for dinner tonight. This is classic Italian comfort food!
Ingredients
- 2 large eggplant, sliced into 1/4 inch
- 4 eggs, beaten
- 4 cups AP Flour
- 2 Cups Panko bread crumbs
- 4 cups spaghetti sauce, divided
- 8 oz mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- salt and pepper
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then flour. Be sure to shake excess flour off. Dip once more in egg and then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5-7 minutes on each side.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
- Bake in preheated oven for 35 minutes, or until golden brown and bubbly.
- Serve with spaghetti and top with some of the remaining sauce. Garnish with a couple fresh basil leaves.
Serves 6
