Eggplant Parmesan

1 eggplant
2 eggs
1 1/2 C vodka sauce
1/2 C bread crumbs
1 t Italian seasoning
1 T grated parmesan
1/4 t garlic powder
1 C shredded mozzarella

Preheat oven to 350° F. Coat a baking dish with oil or butter and set aside. Combine bread crumbs, Italian seasoning, parmesan and garlic powder in a bowl. In a second bowl, beat eggs. Peel eggplant and slice into 1/2″ rounds. Dip eggplant rounds into egg, then into bread crumb mixture. Place each round on a non-stick cookie tray. Bake eggplant about 20 minutes.

Remove eggplant from oven and let cool slightly. Begin assembling eggplant parmesan by placing a layer of eggplant in the baking dish, followed by a 1/2 cup of vodka sauce, and a 1/4 cup of mozzarella. Repeat layers two more times, and adding an extra 1/4 cup of mozzarella to the top.

Bake for an additional 10 to 12 minutes, or until cheese is melted and sauce is bubbling.

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