This is one of my favorite recipes....and nobody in the family likes it but me. I'm OK with that because that means I get to eat leftovers all week long :) I like that it is baked and not fried. And I make everyone try a bite or two then serve with a side of spaghetti noodles.
Baked Eggplant Parmesan
1 1/2 cups bread crumbs (make your own from all of the heals that your kids refuse to eat :)
1 cup wheat flour (or get rid of this step all together)
2 tsp. Italian seasoning
2 cups Parmesan cheese
3 eggs, beaten with 1 Tbs water
2 medium eggplants cut into 1/4 to 1/2 inch slices (you can peel it but I like the extra fiber, I like thick slices because it seems more "meaty" but thin slices are more the norm)
spaghetti sauce (I don't have an exact measurement because I use a bag of my own from the freezer but you could use about 2 jars of store bought....depending how saucy you like it)
2 cups shredded mozzarella cheese
1. Preheat oven to 350. In medium bowl combine bread crumbs, spice, and 1 cup Parmesan cheese. Put flour in another bowl and egg mixture in another. Dredge in flour, then egg, them bread crumbs. You can skip the flour I just have always done it (anyone know why??). Arrange slices on a sprayed cookie sheet. Bake 20 minutes or until golden.
2. In 13x9 baking dish, spread about 2 cups of spaghetti sauce. Layer half of the baked eggplant, then 1 cup sauce, and 1/2 cup Parmesan cheese. Repeat.
3. Bake covered for 45 minutes. Remove cover, sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.
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