This is great, I'm finding so many new ideas for cooking. I used to love cooking when I was vegetarian and then HATED it when I came to college and didn't have a stove to cook on. Back in high school I used to cook brown rice with sauteed onions, green beans, carrots, etc. Or I would make pasta dishes with fresh tomato, basil, and mozzarella. I really enjoyed cooking and having left overs for the next day. I think I'll load up recipes on this blog and then go back through during the school year when I need inspiration!
Back to the Eggplant Parmesan though, this recipe and the dish itself remind me so much of lasagna so it throws me off a little bit, but I might as well try it someday. I like fried eggplant, so we shall see.
Ingredients:
1-2 eggplant, peeled and thinly sliced
1 egg beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce
1/2 package mozzarella cheese
1/4 cup parmesan cheese
1/4 tsp dried basil
1. Preheat oven to 350
2. 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.
3. In a 9x13in baking dish spread spaghetti sauce to cover bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan cheese. Repeat, ending with the cheese. Sprinkle basil on top
4. Bake for 35 minutes or until golden brown.
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