Eggplant Parmesan

Truth be told, Joe is the one in our family to make this recipe. He has a handful of recipes he is so good at — eggplant parm, chicken parm, any grilling and breakfast. Lol. Anyone else’s husbands have those signatures meals/meal times they are just so much better at cooking? I think it is a patience thing with these meals that he is just so much better than me at but nonetheless, it’s his and we had it last night for dinner and we were all so happy with how it turned out so I thought I would share with you today!

An easy, not so quick but not too long Eggplant Parm recipe….LOL

Ingredients Needed:

• 3-4 large eggplants, thinly sliced

• 3 large eggs, beaten

• 4 cups Italian seasoned bread crumbs

• 6 cups spaghetti sauce, divided

• 1 (16 ounce) package mozzarella cheese, shredded and divided

• ½ cup grated Parmesan cheese, divided

• ½ teaspoon dried basil

How to Make:

• Preheat your oven to 350 degrees.

• Dip your eggplant slices into your beaten eggs and then into your breadcrumbs, arrange in a single layer on a baking sheet as you dip and place aside.

• Bake your eggplant slices for 5 minutes, flip and bake for an additional 5 minutes.

• In a baking dish layer your spaghetti sauce, eggplant slices and then cheeses. Repeat process until your ingredients are all used. Sprinkle basil on top.

• Bake uncovered for 25 minutes

• Serve and enjoy!!

This recipe is so delicious and makes plenty of leftovers for my family of five! If you needed to stretch it more on leftover night, try making eggplant parm sandwiches using italian bread or serving with spaghetti noodles and sauce!