Side Pannel
Perfect Eggplant Parmesan
Perfect Eggplant Parmesan
- Recipe Submitted by maryjosh on 11/28/2018
Ingredients List
- 3 large eggs, beaten
- 2-1/2 cups panko (Japanese) bread crumbs
- 3 medium eggplants, cut into 1/4-inch slices
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1/2 tsp dried basil
- 1/8 teaspoon dried oregano
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar (28 ounces) spaghetti sauce
Directions
Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.
In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.
In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.
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