September 5, 2011

0 Meatless Monday: Eggplant Parmesan (and Happy Labor Day!)

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

My Review

I liked this. Not love, but liked. I think I'm getting sick of vegetables. I need to find more bean based vegetarian dishes. I added noodles to this dish so it would be more filling. I don't think I'll be making this again, but I'm glad that I tried it. It just doesn't compare to Chicken Parmesan. Mmmm.
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