This week I menu planned as I was doing my grocery shopping at Aldi. When I came to the produce section and noticed Eggplants were only 99 cents, I thought I would attempt eggplant parmesan. The first time I ever tried this dish was at Olive Garden about a month ago, and it was so good, and seemed simple enough to figure out so I gave it a shot and the family loved it! I served it with steamed broccoli, toasted bread, and a yogurt parfait for dessert!
1 large Eggplant, sliced. I believe I got about 14- 16 slices out of mine
2 eggs beaten
2-4 T olive oil
1 jar pasta sauce, I like the Simply Nature Tomato Basil
2 cups bread crumbs, I used Italian flavored
1 cup mozzarella cheese
1/2 cup shredded parmesan cheese
Preheat oven with baking sheet inside to 375. Place eggs in a zipper storage bag and mix around. Add eggplant slices to the bag and shake around until slices are well coated. Place bread crumbs in another bag. Add egg coated slices to the bag of bread crumbs and shake around until well coated. Spread oil on hot baking sheet and place eggplant slices on the pan in a single layer. Bake 15 minutes then flip and bake another ten minutes. Increase oven temperature to 475. In a 9x13 casserole dish layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and is golden in spots. About 15 minutes.