Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 to 3 medium eggplants, 2 c. bread crumbs (seasoned), 2 eggs, lightly beaten, 1 large jar spaghetti sauce (any brand) and 1 1/2 c. grated mozzarella cheese, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Slice eggplant about 1/4-inch thick.
Dip each slice in beaten egg and coat lightly with bread crumbs.
In 2 1/2-quart casserole arrange in layers, starting with spaghetti sauce, eggplant, then cheeses.
Top with spaghetti sauce.
Reserve 1/2 cup combined cheeses.
Bake 45 minutes at 350Β°.
Top with remaining cheeses and bake another 15 minutes.
π· Perfect Pairings
Complete your meal with these
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