Not Too Saucy Eggplant Parmesan

Directions

Ingredients :

3 tablespoons olive oil

1 large eggplant

peeled and cut into 1-inch slices

3 eggs

divided

2 cups Italian bread crumbs

1 (16 ounce) container ricotta cheese

¾ cup fresh spinach

1 ½ tablespoons garlic powder

or to taste

1 tablespoon Italian seasoning

or to taste

1 (24 ounce) jar garlic and onion pasta sauce

or to taste

1 (16 ounce) package shredded mozzarella cheese

Methods :

Preheat oven to 350 degrees F (175 degrees C).

Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.

Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.

Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.

Place eggplant slices in a single layer in a 9×13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.

Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.