Whisk together eggs and 3 tablespoons water until blended.
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.
Absolutely wonderful!! Will definitely be adding this to my family's rotation of dinners. I am not an experienced chef, so it took me some time to prepare this dish, but it was worth the wait. I will definitely make this again but on a weekend night when I generally have more time. Also, I made the sauce associated with this recipe and it was wonderful as well!
Yum yum yum! I really enjoyed making and eating this dish! It was very easy to make and even easier to eat! This will definitely be added to the usual rotation of dinners. I love that while it is meatless, it doesn't feel that way eating it. Ahhh the joys of eggplant! I served this over penne pasta and with a basic side salad. I served this with a Vodka sauce and liked it ok, but I think with a more traditional pasta sauce it will taste better. I am excited to try this with different sauces and see what is best. I will definitely make this again!
DELICIOUS! My new favorite eggplant recipe. Every bite was better than the last. The only thing I would change is the amount of sauce used. I would cut it down by at least a 1/4. Can't wait to make this one again.
This was SO good!!! Because I only had 1 eggplant, I was only able to do 1 layer instead of 3. I only used about 1 egg, and the extra bread crumbs I sprinkled on top of the slices, once they were in the pan. I just guesstimated on the amount of parmesan and mozzarella cheese and used about half the sauce. It was absolutely perfect! The only downfall was that I didn't have more eggplant to enjoy! I served it on top of angel hair pasta.
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