Baked Parmesan Eggplant Recipe
A savory baked eggplant with tomato and parmesan.
1 eggplant, washed and sliced into 8 1/2 inch slices
2 cups parmesan cheese
1/2 cup milk
1 1/2 cups breadcrumbs (or chopped nuts), seasoned with garlic powder
1 cup olive oil
1 cup spaghetti sauce
2 tbsp fresh basil
Preheat oven to 350 degrees.
Mix egg and milk together in bowl, blend.
Heat olive oil in med frying pan.
Dip eggplant slices into egg/milk mixture.
Dip eggplant into breadcrumbs.
Place 4 slices at a time, into olive oil in frying pan.
Fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
Remove eggplant from skillet, and place on paper towels to drain excess oil.
Repeat dipping and frying proces with other 4 eggplant slices.
Place 1/2 cup spaghetti sauce into 9x13 casserole dish.
Place eggplant into bottom of cassserole.
Pour spaghetti sauce over top of eggplant.
Sprinkle parmesan cheese over top of spaghetti sauce.
Bake in 350 degree oven for 30 minutes or until cheese is melted.
Top with chopped basil.