Eggplant Parmesan

1 large eggplant, not peeled, sliced 1/4 inch thick
2 eggs, beaten
2 cups Italian seasoned bread crumbs
1 24oz jar spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided

Preheat oven to 450 degrees F (175 degrees C).

Spread olive oil on parchment paper lined baking sheet.

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.

Lower oven to 350

Cover bottom of a 9x13 inch baking with spread spaghetti sauce.
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.

Bake in preheated oven for 40 minutes, or until golden brown.

ALL RIGHTS RESERVED 2017 Yale Schwartz