Saturday, December 24, 2016

Easy Eggplant Parm

I have posted a couple eggplant parm recipes on here and here is yet another. Many recipes call for frying the eggplant but baked is much healthier and still delicious. This is super simple and super yummy.

1 large eggplant, peeled and sliced in 1/3 inch round slices
Italian bread crumbs
2 beaten eggs
1 jar favorite spaghetti sauce
1 cup shredded mozzarella
1 cup grated parmesan
garlic powder

Heat oven 400

Dip eggplant slices in egg and then in breadcrumbs. Sprinkle with garlic powder.  Put slices on cookie sheets and bake for 20 minutes, then flip for another ten. In buttered casserole dish, layer half the eggplant, 1/2 the sauce, half the cheeses. Repeat. Put back in oven for 30 minutes and then let sit for 15 to 20 before cutting.

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