Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
2. Beat eggs in a shallow dish.
3. Heat oil on medium heat in a large skillet.
4. Dredge eggplant slices in egg, then cover in breadcrumbs.
5. Cook it in hot oil 2-4 minutes each side until breading is crisp and eggplant is cooked.
6. Remove to a paper towel. Repeat until all of the eggplant slices are cooked.
7. Measure out one quarter of marinara sauce pour into the bottom of indicated number of baking dishes.
8. Lay eggplant slices in a single layer and cover with another 1/4 of marinara sauce.
9. Sprinkle with 1/3 mozzarella cheese, 1/3 Parmesan cheese (for layering), and 1/3 basil leaves.
10. Repeat layers twice {you should end with sauce, cheese and basil on top}.
11. Bake at 350 degrees for 30-40 minutes until sauce and cheese are bubbling.
12. Serve over hot cooked pasta.