Ingredients:
- 3 eggplants – thinly sliced
- 2 eggs – beaten
- 2 cups breadcrumbs
- 1 can diced tomatoes (or pasta sauce)
- 1 pack mozzarella cheese – shredded
- 1/2 cup grated Parmesan cheese
- Basil leaves
Directions:
- Preheat oven to 175C.
- Season breadcrumbs with Italian seasoning. Dip eggplant slices in egg, then in seasoned breadcrumbs.
- Place in a single layer on a baking tray and bake for 5 minutes on each side.
- If using diced tomatoes – saute garlic and onion for 2-3 minutes, then add diced tomatoes. Add 3/4 cups water. Season with salt and pepper. You may also choose to saute and season pasta sauce to taste.
- Spread pasta sauce to cover bottom of baking dish. Place a layer of baked eggplants, sprinkle with mozzarella and parmesan.
- Repeat with remaining ingredients, ending with the cheeses on top.
- Bake for 35 minutes, or until golden brown.
- Sprinkle basil leaves on top, and serve! 🙂
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