Honestly I never thought I would be an eggplant fan. But with age I notice I am much more willing to try new things. And who woulda thunk I would actually like it. So after trying it out, I decided to make my own healthier version of eggplant parmesan.
Ingredients
- Large eggplant
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1 cup Ricotta
- ½ cup Parmesan cheese
- ¼ Cheddar cheese
- Garlic powder
- Seasoning salt
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cut eggplant into round slices and dip in egg, then in bread crumbs.
- Heat pan and generously cover with cooking spray. Place eggplant in pan and brown on each side.
- In baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
- Serve over pasta.