Prep Time
10 min
Cook Time
40 min
Yields
4 servings
Courtesy of Renee Reardin.
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ingredients
1
eggplant, peeled and thinly sliced
1
egg, beaten
1 ½
cups Italian-seasoned breadcrumbs
2
cups marinara sauce
Mozzarella cheese, thinly sliced
Parmesan cheese, grated
dried basil
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directions
Step 1
Preheat oven to 350ºF.
Step 2
Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for 5 minutes.
Step 3
Flip the slices over and bake for another 5 minutes.
Step 4
Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, 1 scoop for every slice of eggplant.
Step 5
Place an eggplant slice on each dollop, cover with sauce, then lay slices of mozzarella cheese on top. Sprinkle the Parmesan cheese then top with basil.
Step 6
Bake until golden brown, about 30 minutes.