No-Fry Eggplant Parmesan
No-Fry Eggplant Parmesan is an moderately easy dinner you can prepare in about 1 hour 16 minutes. Made with large eggplants (about 3 lb.), large eggs, lightly beaten, c. matzoh meal, (16 oz.) pkg. sliced mozzarella cheese and (16 oz.) jar spaghetti sauce, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Peel eggplants; cut into 1/2 inch slices.
Dip in egg and dredge in matzoh meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400° for 20 minutes.
Turn eggplant slices and bake an additional 15 minutes.
Layer 1/3 of eggplant slices in a lightly greased 13 x 9 x 2-inch baking dish.
Top with 1/3 each of Mozzarella cheese and spaghetti sauce; repeat layers twice. Sprinkle with Parmesan cheese and bake, uncovered, at 325° for 30 minutes or until thoroughly heated.
Yields 8 servings.
🍷 Perfect Pairings
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