Eggplant Parmesan
1 eggplant sliced 1/4 inch thick
1 c shredded parmesan cheese
2 c shredded moz cheese divided
1 1/2 c spaghetti sauce
375 degrees Layer 1/2 eggplant, 1/2 parmesan, 3/4 c mozzarella, and 1/2 sauce in casserole Repeat layers cover and bake 375 degrees for 40 minutes or til eggplant is tender. Uncover, top with remaining 1/2 c cjeese, bake 5 minutes or til cheese melts
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This looks very good...
ReplyDeleteThanks for stopping by my blog on Tuesday and leaving a sweet comment.
Hope you have a great day!
Sounds yummy!
ReplyDeleteOk...don't laugh...but I have NEVER tried eggplant. I love Chicken Parmesan, so I think I can assume I'd love this...after all, it has parmesan and mozzarella! :) This look so easy!!
ReplyDeleteYUM! Eggplant parmesan is one of my favorites. I've never seen a recipe that didn't call for it to be fried! I'm trying your recipe this week. Thanks for sharing!
ReplyDelete(came by via Ultimate Recipe Swap)