Eggplant Parmigiana

By AnnSmith

Terry's favorite Eggplant recipe. I will often take an eggplant and fry it up and freeze it. Then assemble the casserole at a later time

Ingredients

• 1/4 cup all purpose flour
• 1/2 tsp Italian herbs
• 1 medium eggplant, peeled and cut crosswise into 1/2 inch slices
• 1 beaten egg
• 1/4 cup cooking oil
• 1/3 cup grated Parmesan cheese
• Spaghetti Sauce
• 6 oz slice mozzerella cheese
• fresh basil, optional

Preparation

Step 1

Combine flour, parmesan cheese and herbs. dip eggplant into egg, then into flour mixture. Brown eggplant in hot oil about 3 minutes per side, adding additional oil as needed. Drain well on paper toweling. Make a single layer of the eggplant in a baking dish cutting slices to fit. top with sauce, basil, & mozzarella. Repeat layers. BAke uncovered in a 400 degree oven for 15-20 minutes or till hot.