This eggplant parmesan with zoodles recipe isn't the fastest dinner to make but it's so delicious. It'll make enough for 6 so freeze a couple portions for later if you don't want to eat leftovers.
Preheat oven to 375F. Line a baking sheet with aluminum foil and lightly spray or oil.
Make eggplant: Dip peeled & sliced eggplant into a shallow dish of beaten raw eggs and immediately dip into a shallow dish of breadcrumbs. Shake off any excess clumpy crumbs. Place eggplant on baking sheet (~ 1" between slices). Bake ~ 30-40 minutes (turning once) or until brown & tender.
Lightly oil or spray a baking dish. Spoon 1/2 cup pasta/tomato sauce into a 13" x 9" baking dish. Layer cooked eggplant slices over sauce. Top with 3/4 cup pasta sauce and top with 1/3 of shredded mozzarella & 1/3 of Parmesan. Repeat layer again. You should have ~ 1 cup of tomato sauce remaining for the final layer. End with tomato sauce, grated mozzarella, Parmesan and sliced mozzarella (sliced mozzarella is only for the top exposed layer).
Bake ~ 40 minutes covered in foil. Remove Foil and bake another 10-15 minutes or until cheese begins to brown.
Top with fresh basil leaves and serve over fresh raw zoodles or cooked spaghetti. Happy Eating! Beckie
Notes
Cheese not browning fast enough? Put the oven on a low broil and cook ~ 3-6 minutes, checking occasionally to make sure it's not burning.
I wanted more cheese the next day when I warmed it up and threw on some feta that we had leftover - it was DELICIOUS. Don't be afraid to get rid of some random cheese hanging out in your 'fridge!