Eggplant Parmesan Recipe

I love Eggplant Parmesan, but I never had a desire to make it for myself until I actually hand-picked some eggplant during a recent media event with Red Barn Farmstand.

It turned out so yummy, and surprisingly, my kids ate it up!  Well, it helped that I didn't tell them that eggplants were in their meals.  In fact, they thought the eggplants slices were "weird meatballs!"

This recipe is super easy!

Eggplant Parmesan Recipe

Ingredients:

• 3 eggplants, peeled and thinly sliced
• 2 eggs
• 4 c Italian seasoned bread crumbs (I used panko)
• 6 c spaghetti sauce, divided
• 1 16 oz pkg shredded mozzarella cheese, shredded and divided
• 1/2 c grated Parmesan cheese, divided
• fresh basil leaves to garnish

Directions:

• Preheat oven to 350 degrees F.
• Dip eggplant slices in egg, then bread crumbs. Place eggplant slices in a single layer on a baking sheet, and bake for 10 minutes, flipping halfway through.  
• In a 9x13 baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices atop the sauce and sprinkle with cheeses. 
• Repeat the sauce, eggplant, and cheese layers, and sprinkle with torn basil. 
• Bake in preheated oven for 35 minutes, or until golden brown.

Original recipe here on Allrecipes.com.