Eggplant Parmesan

Fake Eggplant Parmesan

I never know how to cook Eggplant, so I never buy it, but when McMommy posted this recipe awhile ago, I figured I’d give it a shot… AND IT WAS SOOOO GOOD!  But, just so you know, it doesn’t reheat well, so I’d advise just making enough for your meal & not necessarily doing the whole eggplant.

 
1 eggplant, peeled and sliced into rounds (not too thin but not too thick)
2 eggs, beaten
Italian seasoned bread crumbs
Spaghetti sauce
Shredded mozzarella cheese
Grated Parmesan cheese
1/2 teaspoon dried basil
Pre-heat oven to 350 degrees. 
Drizzle of olive oil all over a baking tray.  Dip the eggplant slices in the egg, then the bread crumbs.  Give it a good breading on both sides. Then lay them on the baking tray. Repeat for all remaining slices (do not overlap...make sure they are all a single layer) and then put in oven at 350 degrees for 10 minutes. Flip slices, add another drizzle of olive oil if needed, and then bake for another 10 minutes. (They will come out nice and crispy this way!)
After they are done, drizzle some spaghetti sauce over and around them.  Then sprinkle some mozzarella and parmesan cheese on top. Also give it a nice sprinkling of dried basil. Bake for another 20 minutes or so, until cheese is nice and melted and golden brown.  Enjoy!