This is one of my favorite recipes....and nobody in the family likes it but me. I'm OK with that because that means I get to eat leftovers all week long :) I like that it is baked and not fried. And I make everyone try a bite or two then serve with a side of spaghetti noodles.
Baked Eggplant Parmesan
1 1/2 cups bread crumbs (make your own from all of the heals that your kids refuse to eat :)
1 cup wheat flour (or get rid of this step all together)
2 tsp. Italian seasoning
2 cups Parmesan cheese
3 eggs, beaten with 1 Tbs water
2 medium eggplants cut into 1/4 to 1/2 inch slices (you can peel it but I like the extra fiber, I like thick slices because it seems more "meaty" but thin slices are more the norm)
spaghetti sauce (I don't have an exact measurement because I use a bag of my own from the freezer but you could use about 2 jars of store bought....depending how saucy you like it)
2 cups shredded mozzarella cheese
1. Preheat oven to 350. In medium bowl combine bread crumbs, spice, and 1 cup Parmesan cheese. Put flour in another bowl and egg mixture in another. Dredge in flour, then egg, them bread crumbs. You can skip the flour I just have always done it (anyone know why??). Arrange slices on a sprayed cookie sheet. Bake 20 minutes or until golden.
2. In 13x9 baking dish, spread about 2 cups of spaghetti sauce. Layer half of the baked eggplant, then 1 cup sauce, and 1/2 cup Parmesan cheese. Repeat.
3. Bake covered for 45 minutes. Remove cover, sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.
Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!