Shelly's Recipe

EGGPLANT PARMIGIANA

Category: Eggplant

2 cups seasoned bread crumbs
1/4 tsp salt
1/4 tsp black pepper
4 eggs, lightly beaten
1 large eggplant
Vegetable or olive oil for frying
3 1/2 cups spaghetti sauce, divided
3 cups shredded mozzarella cheese, divided
1 tsp dried basil, divided
1/4 cup grated Parmesan cheese, divided

Combine the bread crumbs, salt, and pepper in a shallow dish; place the beaten eggs in another shallow dish and set both aside. Wash the unpeeled eggplant and cut crosswise into 1/4 inch thick rounds. Dip the rounds in the bread crumbs, then the egg, then again in the bread crumbs. (Depending on the size of the eggplant, more bread crumbs and egg may be necessary.) Lay the rounds flat on a cookie sheet(s) and chill for 30 minutes.

Heat about 1/8 inch of oil in a large skillet. Fry the eggplant rounds until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper towels.

Preheat the oven to 350. Coat a 9 inch x 13 inch baking dish with nonstick vegetable spray, then place 1/2 cup of the spaghetti sauce over the bottom of the dish. Arrange a layer of the eggplant over the sauce, then pour one cup of sauce over that. Cover with a cup of mozzarella cheese, then sprinkle with basil and Parmesan cheese. Repeat with two additional layers and bake for 30 to 40 minutes, or until the cheese is melted and light golden. Serves 8