3 eggplant, peeled and thinly sliced (I found 3 too much, so used only 2)
2 eggs, beaten (used egg substitute)
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided (I really took it easy on the sauce and it still came out wonderful! didn’t need six cups worth.)
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil (fresh basil)
** I used one medium sized Zucchini sliced length wise, or juse 2 small ones, I sliced them a tad big, but I didn’t mind one bit, just don’t slice either Eggplant or Zucchini too thick or it will be hard to cut. The picture above shows how big I cut the Zucchini, that’s about how thick I did the Eggplant as well, next time I’ll do it a tad thinner**
1.Preheat oven to 350 degrees F (175 degrees C).
2. Before I cut up the eggplant I sliced the zucchini and sprinkled them with a little salt, set to drain.
3.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.
3.In a 9×13 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. Before I poured the sauce down again I layered the zucchini (blot them dry if you’ve sprinkled with salt!) down and repeated with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.
This was very good, top it off with some wine and you have a wonderful dinner! It’s even better if you have home grown items, and fresh herbs! Enjoy!