Egg Plant Parm

Egg Plant Parmesan

32-48 oz. homemade pasta sauce

1 medium – large eggplant, peeled and thinly sliced

2 eggs

½ cup milk

½ cup Parmesan cheese

1½ cup bread crumbs

1 tbsp. Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Peel the eggplant and slice thin 1/8”. Combine milk and egg in one bowl.  Combine bread crumbs, Parmesan cheese and Italian seasoning in another bowl.  

Dip the eggplant in the egg mixture then dredge through the bread crumbs.  

Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  

In lightly greased 10 x 10 baking dish, layer eggplant.  Top with pasta sauce then mozzarella cheese. Bake in a 350º for 40-45 minutes until bubbly. Serve with a side of pasta and additional sauce.

© Crackerberries 2016