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Instructions |
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Peel eggplant. Cut crosswise into 1/2 inch slices. Place slices on cutting board; sprinkle with salt. Tilt board slightly; let stand 30 minutes. Rinse eggplant; pat dry.
Heat oven to 400 degrees. Dip eggplant slices into milk, then coat with bread crumbs.
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Heat oil in 12-inch nonstick skillet over medium heat. Cook eggplant slices in oil about 2 minutes on each side or until tender and golden brown.
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Mix sauce and basil spread 1 cup of the sauce in ungreased rectangular baking dish, 13x9x2 inches. Arrange half of the eggplant slices on sauce. Sprinkle with 1/4 cup of the Parmesan cheese and 1 cup of the mozzarella cheese. Top with 1/2 cup of the sauce and remaning eggplant slices. Top with remaining sauce; sprinkle with remaining cheeses.
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Cover and bake about 20 minutes or until hot and bubbly. Uncover and bake about 10 minutes longer or until cheese is lightly browned. Sprinkle with parsley.
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Originally Submitted
7/25/2010
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