This version of eggplant parmesan is made without frying. Serve with pasta of choice.
Ingredients (serves 10)
You will also need: baking sheet
Preheat oven to 450F (230C).
Dip eggplant in beaten egg, and then in breadcrumbs to coat.
Arrange slices on a baking sheet greased with olive oil. Bake for 5 to 7 minutes. Turn over and bake an additional 5 to 7 minutes or until desired crispiness is reached.
Preheat oven to 350F (175C)
Spread tomato sauce on the botttom of a 9x13 inch baking pan. Add a layer of eggplant slices, followed by a sprinkling of mozzarella and parmesan cheeses. Repeat layering with remaining eggplant, sauce and cheeses, ending with a layer of cheese.
Sprinkle basil onto the top, and bake at 350F (175C) for about 35 minutes or until golden.