No-Fry Eggplant Parmesan - cooking recipe

Ingredients

2 large eggplants
2 eggs, lightly beaten
1 1/2 c. Matzah meal
1 (16 oz.) pkg. sliced Mozzarella cheese
1 (16 oz.) jar spaghetti sauce
1/2 c. grated Parmesan cheese
1/2 to 3/4 lb. lean ground beef (if desired)

Preparation

Cook beef and drain.
Peel eggplants and cut into 1/2-inch slices.
Dip in egg and dredge in meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400\u00b0 for 20 minutes. Turn eggplant slices and bake additional 15 minutes.