Tonight on the menu: classic eggplant parmesan! A good eggplant parm can be just the satisfying dinner you're looking for so we are offering up our scrumptious recipe today. This recipe will make about 10 servings, so it's perfect for a family dinner with some leftovers for tomorrow night!
What you'll need:
- 3 jars of Capa di Roma marianara sauce
- 3 medium sized eggplant, thinly sliced
- 4 cups of seasoned bread crumbs
- 1 teaspoon dried basil
- 16 oz. mozzarella cheese
- 2/3 cup grated parmesan cheese â€‹
- 2 eggs
Preheat your oven to 350 degrees F. Beat your eggs in a bowl and set up another bowl with your bread crumbs. Dip your eggplant slices into the eggs so that they are covered on all sides. Then dip your eggplant slices into the breadcrumbs and make sure they they are covered completely.
: Lay your breaded eggplant slices in one layer across a baking sheet. Bake for 5 minutes in the oven, then turn the slices over and bake for another 5 minutes.
: In a separate baking dish, spread your Capa di Roma marinara sauce to cover the bottom. Place your baked eggplant slices in one layer of this dish. Add a layer of mozzarella and parmesan. Repeat these layers of sauce, eggplant, cheese until you finish.
: Bake in the oven at 350 for 30 minutes or until browned.