-
-
My review
Eggplant Parmesan II
229
Dolores Gentner-Ryan
"This is a no fry variation of this popular dish, and is just as delicious!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 487Original recipe yields 10 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2k3616 Ratings
-
-
-
-
-
Most helpful positive review
8/13/2007
AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav a...
Most helpful critical review
9/21/2010
First of all, jarred spaghetti sauce is a no-no in our house. It only takes a few minutes and a few ingredients to make a quick marinara sauce to pair with this dish. My tip for cooking the egg...
Most helpful
Most positive
Least positive
Newest
8/13/2007
AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav a...
2/15/2007
This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I ...
8/13/2002
This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted ...
7/30/2003
Excellent! I scaled this down for 3 servings and ended up using 3 eggs as well as 2 cups of bread crumbs. I made my own "italian" version by adding garlic powder, oregano, 2 tbs parmesan, salt, ...
8/2/2002
Positively LOVE this! Have made it several times already. I DO salt the eggplant first, and dip slices in just egg whites only-- no need for the extra fat in the yolks; bake slices 10 min per si...
12/4/2005
Recipe needed a little manipulation but it turned out so good. I added spinach and used Muir glen tomatos. My husband and preschooler loved it. I am giving this recipe 5 stars just because it is...
9/21/2010
First of all, jarred spaghetti sauce is a no-no in our house. It only takes a few minutes and a few ingredients to make a quick marinara sauce to pair with this dish. My tip for cooking the egg...
10/9/2002
Wonderful recipe! However, I did use some of the suggestions mentioned in some of the other reviews. I used 2 good sized eggplants instead of 3. To remove the bitterness, I salted the eggplan...
2/7/2001
This was a very good, easy and healthy version of this dish. I did salt my eggplant first for about 20 min, and let stand in colander in the sink..then rinsed it well w/ cold water - it takes t...