Judy
Gold Post Medal for All Time! 677 Posts 
Traditional eggplant Parmesan involves salting the eggplant to "sweat" it, and frying it before baking. I took a few shortcuts and everyone liked it a lot. This dish can be made after a busy day at work. We had it with spaghetti on the side.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Ingredients:
- 1 eggplant
- seasoned breadcrumbs to coat eggplant
- 1/2 jar pasta sauce
- 2 oz shredded mozzarella cheese (from an 8 ounce bag)
- 2 Tbsp Parmesan cheese
Steps:
- Preheat oven to 350 degrees F.
- Peel eggplant and cut into rounds. Cut the larger rounds in half to fit in the pan, if necessary.
- Coat both sides of the eggplant rounds in breadcrumbs. I do this in a plastic bag.
- Cover the bottom of the baking pan with a thin layer of sauce. I lined my pan with foil for easy cleanup.
- Arrange the eggplant on top of the sauce.
- Add sauce on top of the eggplant.
- If you have more eggplant, add another layer and top with sauce.
- Sprinkle the mozzarella cheese evenly on top, followed by the Parmesan cheese.
- Bake for 35 minutes, or until hot and bubbly.
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April 22, 20180 found this helpful
Going to try this. Sounds so easy.
Thank you for sharing this.
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