• 1 eggplant (peeled and thinly sliced)
  • 6 eggs (beaten)
  • 1 cup bread crumbs
  • 200 g tomato and basil sauce
  • 16 oz mozzarella cheese (shredded and divided)
  • 3 tblsp and 1 tsp grated parmesan cheese (divided)
  • 1/4 tsp dried basil


  • Preheat oven to 175°C.
  • Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • In a baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • Bake in preheated oven for 35 minutes, or until golden brown.