Contest-Winning Eggplant Parmesan Recipe
"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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