I Love Baked Eggplant Parmesan...

I've never even ate eggplant til this past weekend... I've always wanted to make eggplant parmesan, dont know why just thought it looked good, so over the weekend I bought 3 eggplants. On Saturday I looked up a recipe & make Baked Eggplant Parmesan for the 1st time, it was soooo good, taste like Lasagna & I love me some Lasagna. I think Brian & I were the only ones who ate it... Kaylin wouldnt touch it with a 10 foot pole, its a vegetable & the only veggies she eats is corn & iceberg lettuce. Blake & Dylan both asked me if it had any meat in it... boys. Well sorry to tell ya kids but this recipe is a keep in mommas kitchen... Yummy :P

Baked Eggplant Parmesan
(to read original recipe click H-E-R-E )

Ingredients

Eggplants, sliced lengthwise into 1/2-inch-thick pieces (about eight) (I used 2 eggplants)

2 eggs, beaten

Italian break crumbs or make your own.

2 tablespoons olive oil

1 (15 oz) can of diced tomatoes

1 (25-ounce) jar pasta sauce

shredded mozzarella cheese

1/2 cup shredded parmesan cheese

Method

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.