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Eggplant Parmesan For Two

(From Our April 2018 Newsletter - Grandma C.)

  • 1 large eggplant

  • 1½ cup breadcrumbs, seasoned

  • 2 eggs

  • 2 tsp olive oil

  • ¼ cup fresh chopped basil

  • 1½ cup Panko Italian seasoned breadcrumbs

  • ½ cup parmesan cheese

  • 1 round block mozzarella cheese

  • 1 jar Ragu spaghetti sauce, (The chunky Garden Style)

  • Salt and Pepper
To begin, slice eggplant into ¼ inch slices and lay them on a baking sheet or platter.

Sprinkle lightly with salt and set aside (the salt pulls the excess water out of the eggplant).

Next, place breadcrumbs into a flat dish.  Add salt and pepper to taste.  In a seperate dish, whisk 2 eggs until blended.

On an oven baking sheet, spread 2 teaspoons of Olive oil to coat.  Pat the excess water off of the eggplant with a paper towel.

Coat eggplant with egg mixture, then dip in breadcrumbs, making sure to cover each slice completely.

Place on baking sheet and bake at 425° for approximately 20 minutes, or until breadcrumbs are golden brown.

Remove from oven and adjust heat to 350°.  Slice mozzarella cheese into ¼ inch slices.

In a greased, square casserole dish, layer ⅓ of the jar of Ragu on the bottom.

Place one eggplant medallion, followed by one slice of mozzarella cheese, (fan them out) then repeat until pan is full.

Top with fresh basil and the rest of the Ragu sauce.  Sprinkle with parmesan cheese and bake at 350° for 30 minutes.  Serve!

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