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Ingredients:
2 medium eggplants
1 tsp salt
1 cup all purpose
1/2 tsp black pepper
2 eggs
1 cup breadcrumbs
2 cups tomato sauce
8oz fresh mozzarella, sliced into rounds
1/2 cup fresh basil or thyme
1/2 cup shredded cheese
Instructions:
•Slice eggplant into 1/4 thick rounds. Transfer to a paper towel line baking sheet. Let sit for 20-30 mins to release moisture.
• In a dish mix flour, salt, and pepper. In a second dish, the two eggs & 3rd dish breadcrumbs.
•Preheat oven to 400 F. Lightly spray 1-2 baking sheets with nonstick spray.
• One at a time, coat eggplant in flour, then egg and lastly breadcrumbs.
•Transfer to baking sheet & bake for abt 20 mins flipping them halfway through cooking.
•Prepare a separate baking dish with nonstick spray. Add 2 tbsp tomato sauce to the baking dish spreading to cover the bottom.
• Remove baked eggplants from the oven and transfer them into the dish with tomato sauce.
•Top each eggplant piece with a light layer of tomato sauce, a slice of mozzarella, a sprinkle of basil and shredded cheese. Stack remaining eggplant slices on top and repeat.
•Bake at 400 F, uncovered, for 20-25mins or until cheese is melted.
• Sprinkle with fresh basil & shredded cheese, if desired. Serve & enjoy!
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