No Fry Eggplant Parmesan
This is an easy pop it in the oven and let it bake version of an all time family favorite!
3 eggs beaten
2 1/2 cups breadcrumbs (seasoned or plain)
3 medium eggplants cut into 1/2 inch slices
2 cans or jars (4 1/2 ounces each, drained) mushrooms
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
2 cups shredded part skim mozzarella cheese
1/2 cup grated parmesan cheese
1 jar (28 ounces) spaghetti sauce
Preheat oven 350
Dip eggplant in eggs then breadcrumbs and place on cookie sheet coated with cooking oil spray.
Bake 15-25 minutes turning once until tender and golden brown.
In small bowl combine mushrooms basil and oregano.
In another bowl combine mozzarella and parmesan cheese.
Spread 1/2 cup sauce in 13 inch x 9 inch baking dish coated with cooking spray.
Layer with 1/3 mushroom mix, eggplant cheese mix and sauce, Repeat layers twice.
Bake uncovered at 350 for 30-40 minutes.
Serves about 8 people.
Add garden salad and red wine and enjoy!
