What do you see when you look at this photo of the eggplant and asparagus? I see the yummy, yum, yum, that is about to take place. The eggplant will be up for a fabulous family dinner. It is our return to eating a meal without meat. A visit to the vegetarian side as we are cheesing it up all the way to through.
After washing and slicing the eggplants, I tapped each slice with a paper towel to remove the excess water. I followed the directions and I will share them with you as I am ultra super extra proud with the results. The sides were asparagus, beets, mixed corn and green beans.
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| Before |
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| After |
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| Tadaaa!!! Yummilicious |
😋
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. Get a baking sheet and use oil or spray to grease the surface.
- Preheat oven to 350 degrees F (175 degrees C)
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9 x 13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
- Get your dishes out and prepare to wow your family with a yummilicious family feast 😋
- Check out I Think I Love Eggplants
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