EGGPLANT PARMESAN

By gailg

Ingredients

• 2 medium sized eggplants
• 2 C flour
• 2 eggs
• 1 C milk
• 1/2 C parmesan cheese
• 1 12 oz package shredded mozzarella cheese
• 4 hard boiled eggs (sliced 1/4" thick)
• 2 C bread crumbs
• Italian tomato sauce
• 1 t salt
• 1 t pepper
• 1 t oregano
• 1 t basil
• 1/2 t garlic powder

Preparation

Step 1

Mix beaten eggs and milk. Slice eggplants into 1/2" pieces. Mix flour, salt, and pepper. Place eggplant in the egg batter, then into the flour mixture. Pat eggplant so that the flour sticks. Heat vegetable oil in pan and fry eggplant until golden brown on both sides on medium heat. (2 or more minutes). The eggplant will absorb a lot of the oil so be careful to replace the oil so that the eggplant will not burn. Place eggplants on paper towels to remove excess oil.
Cover the bottom of a 9" x 13" baking pan with basic tomato sauce. Mix bread crumbs and remaining dry ingredients. Place a layer of fried eggplant in the dish, sprinkle bread crumb mixture over the eggplant, then a layer of boiled egg slices, then about 3 oz mozzarella cheese and sprinkle with parmesan. Cover with tomato sauce. Make one more layer. Cover with foil and bake for 45 minutes at 350 degrees.