Sarah Sherwood --- Eggplant Parmesan
![Picture](/uploads/2/3/4/2/2342820/5867669.jpg)
Libby has been a semi-vegetarian for several years, enjoying lighter meals that are built around vegetables, rather than meat. Ziqi loves meat for dinner, but is always willing to try new recipes. Here Sarah Sherwood shares her recipe for Eggplant Parmesan, noting that this recipe is also delicious when zucchini squash is used along with eggplant.
Manga! E’ delizioso!
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
16 ounces mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
12 leaves fresh basil
Directions
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. Cut basil into thin strips and prinkle on top.
Bake in preheated oven for 35 minutes, or until golden brown.