Eggplant Parmesan II

Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.

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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.

Eggplant Parmesan II

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