Eggplant Parmesan
Eggplant Parmesan for meatless Monday. Eggplant topped with Parmesan and mozzarella cheese, bread crumbs, served over pasta.
Servings: 4 -6
Ingredients
- 1-2 large eggplant
- 2-3 eggs (beaten)
- 1/2 cup Italian bread crumbs
- 1/8 cup parmesan cheese
- 1/2 TBS oregano
- 1/2 TBS basil
- 3-4 cups tomato sauce
- 4-8 oz mozzarella cheese (shredded)
- 8-16 oz pasta noodles (cooked)
Instructions
- Preheat oven to 425 degrees.
- Peel eggplant skin off. Cut into slices, about 1/2 inch thick.
- Dip eggplant slices into egg and then breadcrumbs. Cover evenly.
- Place on a sprayed baking sheet in one layer.
- Cook for 8-10 minutes and then flip. Cook 8-10 minutes on second side.
- In a small saucepan; add tomato sauce, oregano and basil. Simmer for a few minutes.
- Pour about half of your sauce into a baking pan.
- Lay eggplant in sauce. Top with cheese. Cover with additional sauce. (Do 2 layers of egg plant if necessary)
- Cover with foil and cook for 30 minutes.
- Remove foil and cook for another 5 minutes.
- Serve eggplant on top of prepared pasta.
- Top with additional parmesan or mozzarella cheese if desired.