Eggplant Parmesan

By Taraespo

My own recipe

Ingredients

• 2 med eggplant, peeled and sliced thin
• 3 eggs
• 1/2 c milk
• flour
• salt and pepper
• 2 c Italian breadcrumbs
• parmesan
• garlic salt
• Pesto (I buy the one from Costco)
• 1 pint grape tomatoes
• Marinara, 1 whole large recipe (you won't need it all in the casserole)
• 2 c. mozzarella, shredded
• 1 c. provolone, shredded
• 1 c. parmesan

Preparation

Step 1

Prepare 3 bowls with flour, egg mixture and breadcrumbs. Add salt and pepper to flour and garlic salt and 1/2 c. parmesan to breadcrumbs. Dip eggplant in flour, then egg mixture then breadcrumbs and fry in olive oil. You might need to change out the oil between batches if it gets burnt looking. Set eggplant aside on cookie sheet. You might need more breadcrumb mixture.

Make a large batch of Marinara.

Roast grape tomatoes, tossed in olive oil, salt and pepper in 400 oven for about 10 minutes.

Put a thin layer of marinara on bottom of casserole dish. Arrange layer of eggplant. Put about a spoonful of pesto on top of eggplant - your call as to how much. Then arrange the layer of roasted grape tomatoes. Sprinkle 1/3 of the cheeses.

Add another layer of eggplant, top with marinara and 1/3 of cheeses.

Add last layer of eggplant with more marinara and the rest of the cheeses.

Bake at 375 for about 30-40 minutes, let set for about 10 minutes.