EGGPLANT PARMESAN

EGGPLANT PARMESAN-EXCELLENT

INGREDIENTS
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
DIRECTIONS
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.

NOTES

1) Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry) 2) Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. 3)Place on baking sheet coated with EVOO then bake for 7 min at 450, flip and bake add'l 5-7 mins depending on how crisp you like it (mine were nice a crisp @ 7 min per side) 4) At this point I will be placing them on angel hair pasta and covering with homemade sauce and cheese then baking just to melt it all together.