Eggplant Parmesan

By á-1820

Easy, tasty, everyone will think you slaved for hours. Make sure you buy fresh eggplant, the size you want is somewhere around 8 - 10 inches long and about 4 - 5 inches across. Too small and it is all seeds and a lot of work for little results and too large and it is bitter and does not make the best parmesan.

Ingredients

• * 3 - 4 large eggplants sliced into 1inch pieces
• * 1 C. flour
• * 4 eggs, beaten
• * 1 and 1/2 C. seasoned breadcrumbs
• * 1/2 C. fresh parsley, minced
• * 1 tsp. ground oregano
• * 1 C. Parmesan cheese, grated
• * Salt and pepper to taste
• * 32 oz. jar spaghetti sauce
• * 1 C. mozzarella cheese, shredded

Preparation

Step 1

Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, and Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees.