What’s Cooking: Easy Eggplant Parm

What’s Cooking is a feature at LGBTSr highlighting readers’ favorite recipes. Have a recipe to share? Email us at: recipes @ lgbtsr.com

Gerri in Chicago sends this one along, courtesy of Dolores Gentner-Ryan at Allrecipes.com. I’ve tried it myself and love it for its simplicity, flavor, and ease. It’s good for a quick no-fuss meal, with a salad and some garlic bread.

Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a 9×13 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.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Ring the dinner bell and dig in!