What you need:
• Cookie sheet or stoneware pan
• Casserole or baking pan
•1 large eggplant
• 2 eggs
• 1 cup seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 3 cups tomato sauce (mixed with 1/2 cup water)
• 2 cups shredded mozzarella
Part 1
Preheat oven to 400°
• Spray cookie sheet or stoneware pan with cooking spray
• Peel the eggplant because this way the breadcrumbs won’t stick to the peel
• Slice them somewhere between ¼ to ½ inch slices
• Lay them flat.
• Salt both sides.
• Let them set
• The salt will remove some of the moisture and it also helps in the cooking process
• Pat dry any excess moisture with paper towels
•Dip in egg
• Dip in breadcrumb mixture
• Put all the slices of eggplant on the cookie sheet and bake them until a little bit brown, then flip them until nicely browned.
Part 2
• Lower oven temperature to 375
• In a casserole dish or baking pan cover the bottom with tomato sauce.
• Layer slices of eggplant
• Pour tomato sauce over the layers until it just covers the eggplant • Place a layer of sliced mozzarella cheese on top.
• Repeat layers of eggplant and sauce finishing with layer of mozzarella.
•Cover with aluminum foil
• Bake for 25 minutes
• Remove foil
• Bake for another 10 minutes until the cheese is melted and bubbly
• If you have more eggplant do more layers or use a bigger pan.
Enjoy!
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