• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 c. Italian seasoned breadcrumbs
  • 1 1/2 c. grated Parmesan cheese, divided
  • 2 medium eggplants, peeled and cut into 1/4-inch slices
  • 4 eggs beaten with 3 T. water or olive oil
  • 1 (28 oz.) jar of pasta sauce
  • crushed red pepper to taste
  • 1 1/2 c. (6 oz.) shredded Mozzarella cheese


  • Preheat over to 350 degrees.
  • In a medium bowl, combine breadcrumbs and 1/2 c. Parmesan cheese.
  • Dip each eggplant slice into egg mixture, then into breadcrumbs mixture.
  • Place eggplant slices in a single layer on a lightly oiled baking sheet and bake about 25 minutes.
  • Evenly spread 1 cup sauce in a 13 x 9-inch baking dish.
  • Place a layer of baked eggplant slices over sauce.
  • Evenly spread 1 cup sauce over eggplant slices; sprinkle with 1/2 cup Parmesan cheese.
  • Repeat layer.
  • Bake, covered for about 45 minutes.
  • Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes or until cheese melts.


Made with Restaurant-Style Spaghetti Sauce. Freezes well. Yum!

Categories: Dairy  Main Dish  Vegetable 

Website Credit: aubergines.org

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!