No-Fry Eggplant Parmesan - cooking recipe

Ingredients

2 large eggplants (about 3 lb.)
3 large eggs, lightly beaten
1 1/2 c. matzoh meal
1 (16 oz.) pkg. sliced Mozzarella cheese
1 (16 oz.) jar spaghetti sauce
1/2 c. grated Parmesan cheese

Preparation

Peel eggplants; cut into 1/2 inch slices.
Dip in egg and dredge in matzoh meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400\u00b0 for 20 minutes.
Turn eggplant slices and bake an additional 15 minutes.
Layer 1/3 of eggplant slices in a lightly greased 13 x 9 x 2-inch baking dish.
Top with 1/3 each of Mozzarella cheese and spaghetti sauce; repeat layers twice. Sprinkle with Parmesan cheese and bake, uncovered, at 325\u00b0 for 30 minutes or until thoroughly heated.
Yields 8 servings.