Meatless Mondays: Eggplant Parmesan

Ok, so it's a few days late, but here is the "Meatless Monday" meal I made this week. It's a REALLY yummy recipe for Eggplant Parmesan.

Eggplant Parmesan

3 eggplant, peeled and thinly sliced (I only use one eggplant and it feels like enough)

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 c. grated Parmesan cheese, divided

1/2 tsp. dried basil

1. Preheat oven to 350 degrees

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 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.

4. Bake in preheated oven for 35 minutes, or until golden brown.

I serve the eggplant with thin spaghetti and extra sauce. It's yummy!