Eggplant Parmesan

By svangeffen

Ingredients

• 2 eggplants
• 1 egg beaten
• 1 cup bread crumbs
• 1 jar Sal and Judy tomato sauce
• 1 pound mozzarella cheese shredded
• Romano cheese
• salt and pepper

Details

Servings 1

Preparation

Step 1

Cut eggplants into thin slices. Place bread crumbs onto wax paper. Dip eggplant slices into egg, place on bread crumbs, lightly salt and pepper. Coat both sides of eggplant with bread crumbs. Fry until very lightly golden brown. In a casserole dish, spread 1/3 tomato sauce, place one layer of fried eggplant, and cover eggplant with a layer of tomato sauce. Add a layer of mozzarella cheese and sprinkle with 2 TBS Romano cheese. Add remaining eggplant, cover with remaining tomato sauce and cheeses. Bake for 15 minutes at 375 F, or until golden brown.