Update my dinner status, I'm making this tonight.
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7 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 1 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 400.
Slice the eggplant (leave the skin on) into 1/3 inch thick discs.
Whisk the milk and eggs together.
Line two baking sheets with parchment or spray with cooking spray (do not use foil).
Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.
Bake eggplant until lightly browned, about 20 minutes.
Spread 1/4 cup of pasta sauce all over the bottom of a 12x12 glass baking dish and layer single pieces of the baked eggplant until the bottom is covered.
Spread a thin coating of pasta sauce over the eggplant.
Sprinkle the layer with 1/2 cup of the mozzarella.
Continue to create layers until all of the eggplant has been used.
Sprinkle final layer with 1/2 cup of mozzarella.
Tent loosely and return to oven.
Bake at 400 for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.
