Heavenly Egg Plant

1. 1

   Cut eggplant in round 1/2 inch slices. Beat eggs, dip eggplant in egg then in bread crumbs. Coat completely and shake off excess crumbs. Slowly heat half of the oil in a a large skillet. Saute eggplant slices in oil until light brown on both sides, about 2 minutes per side. Drain eggplant on paper towel. Add more oil as needed to brown remaining eggplant. Preheat oven to 350 degrees. In a baking dish put eggplant then cover with ricotta cheese, spaghetti sauce, mozzarella cheese, Italian seasoning and parmesan cheese. Bake uncovered for 20 minutes. Let stand 5 minutes. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.