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No-Fry Eggplant Parmesan

A home-style No-Fry Eggplant Parmesan made with Parmesan Cheese Grated, Bread Crumbs Fresh, and Tomato Sauce Seasoned. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 3/4 cup
• 1 1/2 cup

Method (preview)

1. 1

   Use an Italian style prepared sauce or homemade. Preheat oven to 425F.

2. 2

   Slice the washed eggplant into 1/2 ″ rounds (not necessary to peel).

3. 3

   Spread both sides of the rounds with a thin layer of mayonnaise.

4. 4

   Combine 3/4 cup of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture.

5. 5

   Arrange in one layer on an oiled baking sheet and bake for 15 minutes.

6. 6

   Place the eggplant slices in an overlapping fashion in an oiled 9x12 ″ casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese.

7. 7

   Bake at 375F. for 20 minutes or until cheese melts.