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Spicy Eggplant Parmesan

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Why I Love This Recipe

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

Ingredients You'll Need

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.

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