Baked Italian Eggplant

My Garden Life
December 22, 2021
Servings: 2-4


1 medium eggplant, peeled and cut in 1/2-inch slices
1/2 cup butter, melted
3/4 cup dry breadcrumbs
1/4 teaspoon salt
2 cups spaghetti sauce, any type
2 tablespoons fresh oregano, chopped
1 cup mozzarella cheese, shredded
Basil or parsley, optional
Parmesan cheese, optional


Preheat oven to 350°F. Dip eggplant slices in butter, then coat with a mixture of breadcrumbs and salt. Place in a greased casserole dish and spoon spaghetti sauce over the top. Sprinkle with oregano and cheese, bake for 20 minutes.
Garnish with some fresh basil or parsley. Make it extra-cheesy with a sprinkle of Parmesan cheese.
Get creative with this recipe by changing out or adding different herbs. We’ve got tips for Making Your Own Herb Blends, including some tasty combinations to get you started.


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