Sometimes I can get into a rut with what I make for dinner. Spaghetti is my favorite stand-by…quick, easy, and everyone likes it! I really do like trying new recipes and offering a variety of dishes to my family, however, time is an issue most nights! I came across a recipe at Allrecipes.com for Eggplant Parmesan, and I changed it up a little. It was a big hit with my family! I really like it because the eggplant is not fried, therefore, not greasy.
No Frying Eggplant Parmesan
2 cups of Italian bread crumbs
1 1/2 cups grated Parmesan cheese
2 medium eggplants, peeled and cut into 1/4″slices
4 eggs, beaten with 3 TBSP water
2 jars of Newman’s Own Marinara Sauce (probably won’t use quite all of second jar)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Combine bread crumbs with 1/2 cup parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then in bread crumbs. Place eggplant slices in single layer on greased baking sheet and bake 25 minutes until eggplant is golden brown.
Next, spread 1 cup of marinara evenly on bottom of 9 x 13 dish. Layer half of the baked eggplant slices, then 1 cup marinara and 1/2 cup parmesan cheese. Repeat for another layer. Cover with foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese and bake uncovered an additional ten minutes. Serves 6
Serve with a salad and bread! Enjoy!