2 cups breadcrumbs
1 1/2 cup grated parmesan cheese
1 large eggplant, sliced 1/4" thick
4 eggs beaten with 3 tbsp olive oil
1/4 cup olive oil
2 cloves garlic, mashed into a paste
1 medium onion, chopped
2 lbs tomatoes, diced
1 small can tomato paste
1/2 tsp dried basil
1 tsp dried oregano
1/2 lb (or more, to taste) shredded Mozzarella Cheese
Preheat oven to 350 degrees. In medium bowl combine breadcrumbs and 1/2 cup of the parmesan cheese. Dip each eggplant slice into egg and olive oil mixture and then into bread crumb mixture, coating evenly. Place eggplant slices onto baking sheet coated with Pam cooking spray and place in oven. Bake for about 25 minutes, turning slices halfway through, until both sides are browned. While eggplant is cooking, sauté olive oil, garlic, and onion together until soft. Add tomatoes and tomato paste and simmer about 15 minutes until it's not runny, but more like a sauce. Add the basil, oregano, salt, and pepper. Simmer for another 5 minutes. In a large baking pan, layer the sauce (about 1 cup at a time), the eggplant, very little Mozzarella (about 1/2 a handful), and parmesan. Repeat the layers until everything except the Mozzarella is gone and end with sauce. Top with the rest of the Mozzarella. Bake at 350 degrees for 25 to 30 minutes or until the cheese is melted and the sauce is bubbly.
Not a NESTLÉ®-tested recipe.