Eggplant Parmesan (Vegetarian) 5 medium eggplants, sliced into 1/2-inch-thick rounds 2 cups all-purpose flour 4 large eggs, beaten 3 cups breadcrumbs 2 cups marinara sauce 2 cups grated mozzarella cheese 1 cup grated Parmesan cheese Preheat oven to 375°F. Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs. Place the breaded eggplant slices on a baking sheet and bake for 20-25 minutes, until golden brown. In a large baking dish, layer the eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all the ingredients are used up, finishing with a layer of cheese on top. Bake for 25-30 minutes, until the cheese is melted and bubbly.

Eggplant Parmesan (Vegetarian)

5 medium eggplants, sliced into 1/2-inch-thick rounds
2 cups all-purpose flour
4 large eggs, beaten
3 cups breadcrumbs
2 cups marinara sauce
2 cups grated mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 375°F. Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs. Place the breaded eggplant slices on a baking sheet and bake for 20-25 minutes, until golden brown. In a large baking dish, layer the eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all the ingredients are used up, finishing with a layer of cheese on top. Bake for 25-30 minutes, until the cheese is melted and bubbly.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.