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Eggplant Parmesan

Prep time 35 mins
Cook time 45 mins
Yield 4 to 6 servings

Ingredients

  • 3 large eggs
  • 3 tablespoons water
  • 3/4 cup Italian-seasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (8-ounce) package shredded mozzarella cheese, divided
  • 3 cups Pasta Sauce

How to Make It

  1. Whisk together eggs and 3 tablespoons water until blended.

  2. Combine breadcrumbs and 2 tablespoons Parmesan cheese.

  3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.

  4. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

  5. Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

  6. Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.