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Eggplant Parmesan

Ingredients

  • 2-3 egg plants
  • Salt and pepper
  • 4 eggs
  • ½ cup flour
  • 1 cup Italian breadcrumbs
  • Cooking oil
  • 1 jar Pasta Sauce of choice
  • Mozzarella Cheese
  • Parmesan Cheese

Directions

  1. Preheat oven to 400*
  2. Prepare your egg plant by cutting both ends off and slicing the egg plant length wise in thin slices. 
  3. Lightly salt the slices and set aside for 30-60 minutes. This will help pull the excess water from the eggplant.
  4. Pat the slices dry.
  5. Next in three separate bowls place your flour with salt and pepper, eggs, and breadcrumbs. Add salt and pepper to eggs and mix well.
  6. In a large skillet heat oil. 
  7. Dredge each eggplant slice in flour, then egg, then breadcrumbs and set aside. 
  8. Fry eggplant on each side for 4 minutes or until golden brown. 
  9. Set on a paper towel on a plate to soak up any extra oil. 
  10. In a casserole dish layer sauce, eggplant, cheese, sauce, eggplant, cheese ( and again if you have room)
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