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Recipe Summary

prep:
35 mins
cook:
45 mins
total:
1 hr 20 mins
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together eggs and 3 tablespoons water until blended.

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  • Combine breadcrumbs and 2 tablespoons Parmesan cheese.

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

  • 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.

  • 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.

  • 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.