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Eggplant Parmesan

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1 Large Eggplant, or 2 small eggplants
2 Eggs
1/4 Cup Butter, melted
1 Cup Breadcrumbs
2 Tbsp Italian Seasoning
Salt and Pepper, to taste
3/4 Cup Parmesan, grated
1 48 oz Jar Tomato Sauce
1 Lb Fresh Mozzarella, sliced into rounds
Fresh Basil, for garnish


  1. Preheat oven to 400 degrees F. Prepare a baking sheet with a wire rack.
  2. Slice eggplant into ¼ inch slices.
  3. In a small bowl or shallow dish, whisk together eggs, melted butter that is cooled, and salt and pepper to taste.
  4. In another small bowl or shallow dish, mix together breadcrumbs, Italian seasoning, salt, pepper, and 2 Tbsp Parmesan cheese.
  5. Bread the eggplant by dipping in the egg/butter mixture, then coating with the breadcrumb mixture on both side. Place on the wire rack. Continue until you have enough eggplant to cover two layers of a baking dish.
  6. Bake for 15-20 minutes, or until golden and crispy.
  7. Assemble the baking dish. Coat the bottom of the baking dish with tomato sauce. Place a layer of eggplant on top. Top each piece with a spoonful of tomato sauce. Place a slice of mozzarella on top of the sauce and sprinkle with parmesan cheese.
  8. Repeat step 7 to create a second layer. Fill in any empty space with extra sauce.
  9. Bake until the cheese is golden brown, and the sauce is bubbly, about 15-20 minutes. Garnish with fresh basil.
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