I made an eggplant Parmesan tonight for my friend’s birthday dinner and since her and her hubby are vegetarians, it was a great choice.
I peeled and thinly sliced 3 eggplants 🍆 and then coated them in bread crumbs. I layered them in a 9×13 with mushroom marinara and Parmesan cheese, mozzarella cheese and thinly sliced ( mandoline thin) yellow onions, salt and pepper and oregano!!!
I baked it for an hour at 400 degrees (so they get just soft enough but not mushy).
The dish turned out perfect and scrumptious!!!!