Sometimes you want something Italian and a few spoons of spaghetti sauce for dinner just won't cut it. I give to you...Baked Eggplant Parmesan! So yummy delicious it will put an end to all your Italian cravings!
Baked Eggplant Parmesan
1 medium to large eggplant, pared and cut into 1/4 inch slices
2 cups tomato-herb sauce (I used Hunt's Mushroom pasta sauce)
3/4 cup Italian seasoned dried bread crumbs
4 ounces mozzarella cheese, shredded
Parmesan cheese, grated
Preheat the oven to 350F.
Spray a baking sheet with Pam. Arrange the eggplant slices in a single layer on the baking sheet. Bake 20 minutes, until tender. (Note: If you think eggplant has a bitter taste, place them in a colander, salt well and let them sit for about 15 minutes. Rinse, pat dry, then bake as above.)
Spray an 8 inch baking dish with Pam. Spread about 1/4 of the sauce on the bottom of the dish. Place eggplant slices, then bread crumbs, then cheese. Repeat layers, ending with sauce. Cover and bake for 40 minutes, until cooked through and bubbling.
Increase oven temperature to 400F. Uncover dish, sprinkle a little more cheese then the Parmesan cheese. Baked, uncovered, for another 15 minutes, until the top is nicely golden brown and crisp.
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