Baked Eggplant Parmesan

Course : Eggplant
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4 cups Pears
2 cups seasoned dry bread crumbs
1 1/2 cups Parmesan cheese grated
2 medium eggplants peeled, cut in 1/4 inch slices
4 large eggs beaten with 3 tbsp water
28 ounces spaghetti sauce
1 1/2 cups mozzarella cheese shredded

Preparation / Directions:

Preheat oven to 350° F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden. In 13x9" baking dish, evenly spread 1 cup spaghetti sauce. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

1 Kitchen's say:
  (4 3/4 Stars!)
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