Eggplant Parmesan Recipe

How to make it

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• Wash, peel and slice eggplant into 1/2 to 3/4 inch thick round slices.
• Beat an egg in a small bowl.
• Baste eggplant slice in beaten egg. Make sure both sides are coated.
• In a bowl (I usually use a cereal bowl...otherwise you'll end up with leftover bread and cheese mix), mix 2 parts bread crumbs to 1 part pamesan cheese. Add a pinch of garlic powder (to taste). Blend together with a fork.
• Dip egg basted eggplant slice into bread crumb mix bowl. Again, make sure both sides get coated.
• Brown basted slices in olive oil, in a skillet over medium heat on your stove.
• This might take a few rotations through the skillet depending on how many slices you prepared.
• Bake browned eggplant at 350 degrees for 30 min in a pan layered as follows:
• sauce (to cover bottom of pan)
• eggplant
• asiago cheese
• mozzarella cheese
• REPEAT (until you run out of eggplant!)
• I always end with a layer of mozzarella. Cover pan with tinfoil for first 20 min of cooking. Remove foil for last 10 min to slightly brown and crisp up the top layer of cheese.
• Enjoy!