Amazing eggplant recipe with fried eggplant layered between layers of spaghetti sauce, parmesan cheese and topped with mozzarella cheese. Splendid option for Meatless Mondays. This Italian dish is hearty, filling and utterly satisfying whether you serve it as a main dish or side dish.
1 zip lock bag WITHOUT the "stand and fill" bottom to crush Saltine crackers.
aluminum foil
Ingredients
1largeeggplantpeeled and sliced
2largeeggsbeaten
1cupSaltine cracker crumbsas needed (or use Panko or bread crumbs)
32oz. jarspaghetti sauceany kind will work
1/2 to 1cupParmesan cheesegrated, as desired
8oz. bagMozzarella cheeseshredded
2tbsp.butteras needed, for frying the eggplant
Instructions
Peel and cut eggplant in slices.
Place eggs in a small bowl.
Place crackers in a zip lock bag and crush with a rolling pin.
In another small bowl, put crushed Saltine crackers.
Dip eggplant slices first in beaten eggs and then in cracker meal; set aside.
Melt butter in skillet.
Fry eggplant until brown on both sides.
Drain on paper towels.
Take spaghetti sauce and put a little in the bottom of a greased 8x12" glass baking dish.
Layer eggplant until the bottom is covered. (It's okay to overlap eggplant).
Spread a little more sauce over top of eggplant; sprinkle generously with Parmesan cheese.
Repeat layers twice until all the eggplant is used up and you have at least three layers.
Parmesan cheese is the last layer.
Cover with foil and bake at 325° about 30 minutes until bubbly.
Remove foil and sprinkle with Mozzarella cheese.
Bake again about 5 minutes.
Notes
NOTE: I have also used Homemade Bread Crumbs and Italian-style bread crumbs for the breading in this recipe instead of cracker crumbs. Panko Crumbs will also work. NOTE: Peeling the eggplant is a personal preference issue. I have had roasted eggplant dishes with the peel intact and I didn't notice a bitter taste. If you prefer to leave the peel on, the dish is also delicious that way.