No-Fry Eggplant Parmesan
No-Fry Eggplant Parmesan is an moderately easy dinner. Made with 2 large eggplants (about 3 lb.), 3 large eggs, lightly beaten, 1 1/2 c. matzoh meal, 1 (16 oz.) pkg. sliced mozzarella cheese and 1 (16 oz.) jar spaghetti sauce, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Peel eggplants; cut into 1/2 inch slices.
Dip in egg and dredge in matzoh meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400° for 20 minutes.
Turn eggplant slices and bake an additional 15 minutes.
Layer 1/3 of eggplant slices in a lightly greased 13 x 9 x 2-inch baking dish.
Top with 1/3 each of Mozzarella cheese and spaghetti sauce; repeat layers twice. Sprinkle with Parmesan cheese and bake, uncovered, at 325° for 30 minutes or until thoroughly heated.
Yields 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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