Eggplant Parmesan

I modified a recipe I found online for this eggplant parmesan. I wanted to make it gluten-free so I changed up bread crumbs and crushed up Rice Chex cereal instead. Try the recipe below!

Ingredients (makes about 4 servings) -

• 1 large eggplant, sliced 1/2 inch thick
• 2 cups Rice Chex cereal, crunched up in fine crumbs
• 3 eggs, beaten
• 1 large can of pasta sauce, divided into thirds
• 2 cups mozzerella cheese 
• 1/2 cup parmesan cheese  plus 2 tablespoons
• 1/2 tsp oregano
• 1/2 tsp basil
• generous dash of pepper

Directions - 

Preheat the oven to 375 degrees. Spray two cookie sheets with cooking spray. In one bowl, mix together chex crumbs, oregano, basil, and Parmesan cheese. Beat eggs in a separate bowl. Take the eggplant slices and dip them in the egg (shaking off any excess egg) and then coat them each in the crumb mixture. Place the slices on the cookie sheets. 

Bake in the oven for 20 minutes. Turn each slice over and bake for another 20 minutes until golden brown. Remove from oven. 

Spray an 8x8 pan. Pour 1/3 of pasta sauce in the pan. Lay half the eggplant on top of the sauce. Pour 1/3 more sauce on top. Then sprinkle 1 cup mozzarella cheese. Repeat with eggplant, sauce, and cheese. Lastly, sprinkle the remaining 2 tbsp of Parmesan cheese on top of the dish. 

Bake in the oven for another 15 minutes until sauce and cheese are bubbly. Serve hot.