My husband and I went on a cruise in March with his family. The views were AMAZING. And the food?! Even better. One night, they brought us this delicious eggplant parmesan. I thought it would be a good appetizer (it seemed kind of small), but with the delicious cheeses and sauce, it filled me right up! Ever since then, I have been craving it. I had never bought an eggplant before, and I didn’t even know where to find it! But, with the delicious eggplant parm I had on the cruise in mind, I was determined to make it happen. Honestly, I am so glad I did! It was really so easy, and tasted SO GOOD! So, if you’re afraid to try cooking eggplant, don’t worry. It’s a lot easier than it looks. 🙂
Cut eggplant into 1/4" thick slices. Salt the slices, and let them soak in water for 20 minutes.
Drain the eggplant, and rinse with cold water to remove the salt. Pat dry.
Preheat oven to 450 degrees.
Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more.
Reduce oven heat to 350 degrees.
In a 9x13" pan, spread 1 cup of spaghetti sauce. Layer with half of the eggplant slices. On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with 1/2 cup of Parmesan cheese, and 1 cup of Mozzarella cheese. Repeat with a second layer of eggplant, sauce, and cheeses. Top with basil leaves.
Bake for 30-35 minutes, or until cheese starts to turn golden.