This can be made in one, two or three layers. We prefer making it in a smaller pan with three layers. Image is shown with our Chicken Parmesan. Will serve 4 or more as a side dish, 2 or 3 as a main course.
Ingredients:
- 1 Large eggplant, peeled with ends cut off
- 1/2 (or more) Cups flour
- 2 Eggs beaten with 2 tablespoons of water, or 1/2 cup Egg Beaters
- 1 Cup flavored breadcrumbs
- 1 Cup your favorite red sauce
- 1 Cup (or more) shredded Mozzarella cheese
- 1/2 Cup Parmesan cheese
- 1/4 Cup chopped fresh basil
- Oil or Pam
Directions: Preheat oven to 375º
Slice the eggplant into 1/2 inch pieces. Setup a dredging station with flour, eggs and breadcrumbs in three shallow dishes. Dip the eggplants in the flour, then eggs, then press in the breadcrumbs. Place in a single layer on an oiled cookie sheet. Spray the tops with pam. Cook for 25 minutes in a 375º oven until tender.
Assembly:
If you want a single layer of eggplant, choose a large casserole dish. We prefer using a meatloaf pan and create 3 layers of eggplant. You can use any size pan you like and stack it in 1, 2, or 3 layers. Coat the bottom of the pan with a generous amount of sauce. Then layer the eggplant, mozzarella, Parmesean and basil. Repeat layers as needed for the pan size you choose. Return to oven. A single layer will take about 20 minutes, 3 layers will need to cook for 30 to 35 minutes.
