Eggplant Parmesan - Lynn

By á-4922

Ingredients

• 1 large eggplant (I used 2)
• Salt, Pepper
• Eggs-beaten in a bowl (I used 6)
• Flour (for dredging)
• Italian Style bread crumbs
• 1 Cup Mozzarella Cheese (I used 2)
• Jar of pasta sauce (I used 2 Bertolli Organic olive oil/basil/garlic)
• Oil- I used canola

Preparation

Step 1

Heat oven to 350
Cut Eggplant
Heat oil in pan that can hold 2-3" deep oil
Put a cup or so of flour in bowl and add a bit of salt/pepper
Dredge eggplant in flour/Salt/Pepper mixture
Dip floured egg plant in bowl of eggs
Coat eggplant in bread crumbs- press down hard in crumbs
Place coated eggplant in hot oil 2-3 min each side or until browned
Continue until all eggplant is coated and fried
in 2 quart dish-layer pasta sauce, eggplant & cheese until all eggplant is used
Sprinkle extra cheese on top if desired
Cover & Place in 350 oven for 30 min or until cheese is bubbling