Baked Eggplant Parmesan

• 3 pounds Eggplant, Peeled And Thinly Sliced
• 3 whole Eggs, Beaten
• 3 cups Italian Seasoned Breadcrumbs
• 6 cups Spaghetti Sauce, Divided
• 16 ounces, weight Mozzarella Cheese, Shredded And Divided
• 1/2 cups Parmesan Cheese, Grated And Divided
• 1/2 teaspoons Basil, Dried Or Fresh, to taste

1. 1.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 2.
4. Optional step: Peel and slice eggplant.
5. Sprinkle with salt and allow time to sweat, approximately 30 minutes.
6. Rinse with water and pat dry.
7. 3.
8. Dip eggplant slices in egg, then in bread crumbs.
9. Place in a single layer on a baking sheet.
10. Bake in preheated oven for 10 minutes on each side.
11. 4.
12. In a 9x13 inch baking dish, spread spaghetti sauce to cover the bottom.
13. Place a layer of eggplant slices in the sauce.
14. Sprinkle with mozzarella and Parmesan cheeses.
15. Repeat with remaining ingredients, ending with the cheeses.
16. Sprinkle basil on top.
17. 5.
18. Bake in preheated oven at 350 degrees for 35 minutes, or until golden brown.
19. Serve with spaghetti noodles.

eggplant, eggs, italian seasoned breadcrumbs, spaghetti sauce, mozzarella cheese, parmesan cheese, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/baked-eggplant-parmesan-2/ (may not work)