Eggplant Parmesan
"“The eggplant slices in Grandma's version of this classic recipe are baked, not fried. Lots of mozzarella and Parmesan cheese add extra flavor.”..."
INGREDIENTS
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2 medium eggplants (about 2 pounds)
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2 large eggs, lightly beaten
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup Italian-style seasoned bread crumbs
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3 cups shredded part-skim mozzarella cheese
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11/2 cups grated Parmesan cheese
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1 tablespoon chopped fresh basil leaves
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1 tablespoon chopped fresh parsley
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1 jar (26-ounce) spaghetti sauce with vegetables
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