Contest-Winning Eggplant Parmesan Recipe

Name: Contest-Winning Eggplant Parmesan Recipe
Prep time: 40 min
Cook time: 25 min
Ingredients: 3 eggs, beaten; 2-1/2 cups panko (Japanese) bread crumbs; 3 medium eggplants, cut into 1/4-inch slices; 2 jars (4-1/2 ounces each) sliced mushrooms, drained; 1/2 tsp dried basil; 1/8 teaspoon dried oregano; 2 cups (8 ounces) shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 jar (28 ounces) spaghetti sauce

Contest-Winning Eggplant Parmesan Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/contest-winning-eggplant-parmesan" target="_blank">www.tasteofhome.com.</a>

"Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas..."

INGREDIENTS

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3 eggs, beaten

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2-1/2 cups panko (Japanese) bread crumbs

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3 medium eggplants, cut into 1/4-inch slices

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2 jars (4-1/2 ounces each) sliced mushrooms, drained

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1/2 tsp dried basil

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1/8 teaspoon dried oregano

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2 cups (8 ounces) shredded part-skim mozzarella cheese

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1/2 cup grated Parmesan cheese

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1 jar (28 ounces) spaghetti sauce

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