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 350ยบ for 40-45 minutes until bubbly. Serve with a side of pasta and
additional sauce.
© Crackerberries 2016
