Eggplant Parmesan

By bowerk

Ingredients

• 2 eggs beaten
• 1 cup Parmesan cheese
• 1 cup seasoned bread crumbs*
• 2 eggplants, sliced (skin removed)
• 1 jar of pasta sauce
• Monterey jack cheese
• Bowl of arrowroot starch
• *Mix in a blender 1 cup rice bread, garlic powder, onion powder, Italian seasoning and olive oil

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees

2. Pour egg into a shallow dish. Mix together Parmesan cheese and bread crumbs and put in another shallow dish. Dip sliced eggplant into arrowroot starch, then egg, then bread crumb mixture. Place eggplant in fridge for 20 minutes to allow breading to stick better.

3. Place eggplant on a greased cookie sheet and bake for 5 minutes on each side.

4. Pour 3/4 tomato sauce into a greased 9 x 13" baking dish. Add eggplant and cover with remaining sauce. Bake 30 minutes. Remove from oven, top with cheese and place in oven another 5 minutes until cheese has melted.