I N G R E D I E N T S
1 large eggplant, sliced into 1/2 inch thick round pieces
2 eggs, beaten with a fork
1 1/2 cup bread crumbs
2 tablespoons olive oil
1 jar marinara sauce (32 oz.)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Optional Topping: 1/2 cup grated parmesan cheese
I N S T R U C T I O N S
Preheat oven to 375 degrees.
Dip eggplant into eggs, coating both sides. Remove eggplant from eggs, and coat each slice on both sides with bread crumbs. Coat baking sheet with oil. Place eggplant slices on baking sheet. Bake 15 minutes. Turn eggplant, and bake another 10 minutes, or until golden brown. Remove from oven.
In an 8 x 10 baking plan, begin layering marinara sauce with eggplant, and mozzarella cheese. Leave enough cheese for the topping. Increase the oven temperature to 475 degrees. Bake until cheese melts. If desired, top the dish with grated parmesan cheese.
U T E N S I LS
Large Baking Sheet With Raised Sides
Baking Pan 8 x 10