Ingredients: Serves 6:
1 – 2 eggplants, peeled, sliced no more than 1/2″ thick
1 – 2 beaten eggs (depending on size)
2 1/3 cups and 1 tablespoon – Italian seasoned bread crumbs (buy a packet of croutons and crush with rolling pin)
3 -2/3 cups spaghetti sauce (your own or from a jar)
Diced onion, crushed garlic according to taste
Half of a 16 ounce package of shredded mozzarella cheese, divided
1/4 cup and 2 teaspoons of grated Parmesan, divided
1/4 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 9″ x 13″ inch baking dish spread spaghetti sauce to cover the bottom.
Place a layer of eggplant slices in the sauce.
Add onion, garlic.
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. Serve with tossed salad.