Eggplant Parmesan

DinnerOven60 minServes 4Vegetarian

Ingredients

• 1 large eggplant, sliced 1/2 inch
• 2 eggs
• 1 cup breadcrumbs
• 2 cups pasta sauce
• 1 1/2 cups shredded mozzarella
• 1/2 cup parmesan

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 425°F. Dip eggplant in beaten egg, then breadcrumbs, and bake on an oiled sheet 20 minutes, flipping once.
2. Lower the oven to 375°F. Layer sauce, eggplant, mozzarella and parmesan in a baking dish, repeating.
3. Bake 25 minutes until bubbling. Rest 10 minutes before cutting.

Swaps

• Out of breadcrumbs? Crush crackers or toast and pulse stale bread, or use rolled oats.
• No jarred sauce? Simmer a can of crushed tomatoes with garlic, oil and salt for 10 minutes.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave