The Sunday Cookbook: No-Fry Eggplant Parmesan
Updated: Sep 14
2 large eggplants
16oz marinara sauce
2 cups Mozzarella, shredded
½ cup bread crumbs
¼ cup Parmesan cheese, grated
Skin eggplant and cut into thin slices.
Spray baking pan with cooking spray and lay a layer of eggplant.
Cover with a thin even layer of marinara sauce.
Sprinkle a thin even layer of grated mozzarella and lightly dust with Parmesan cheese.
Sprinkle a thin even layer of bread crumbs.
Repeat creating layers with remaining eggplant and top the final layer with cheese and breadcrumb.
Cover pan with aluminum foil and bake at 350° F for 30-35 minutes. During final minutes of cooking remove aluminum foil and place under broiler to toast bread crumb and brown cheese.