Food Babies

No, not you…. you, the bowlegged one

Unemployed Cooking-Week 3

Posted by kathleenerindavis on August 30, 2009

As promised, I made Mark eggplant parmesan (with my homegrown eggplant!!) this weekend. Here’s me and how proud I was of my eggplant.


Granted, it was kinda little…so I had to combine it with a store bought one. But you can’t tell the difference right?


So here’s the recipe…(it was yummy btw)


  • 1 eggplant, peeled and thinly sliced
  • 2/3 eggs, beaten
  • 1-1/3 cups Italian seasoned bread crumbs
  • 2 cups spaghetti sauce, divided
  • 1/3 (16 ounce) package mozzarella cheese, shredded and divided
  • 2 tablespoons and 2 teaspoons grated Parmesan cheese, divided
  • 1/8 teaspoon dried basil


1. Preheat oven to 350 degrees F (175 degrees C).

2.  Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.



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