Carrie's Recipe

EGGPLANT PARMESAN

Category: VEGETABLES

1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil
1/2 cup Parmesan cheese, grated
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
salt & pepper to taste
1/2 pound mozzarella cheese, sliced
3 8-ounce cans tomato sauce

Slice eggplant into 1/4 inch slices. Dip each slice into beaten eggs, then into crumbs. Saute in hot oil until golden on both sides. Place a layer of eggplant in a casserole (2 qt), and sprinkle with some of the thyme, salt, pepper, garlic, Parmesan, oregano, and mozzarella. Cover with some of the tomato sauce. Repeat until all eggplant is used, topping the last layer with several slices of mozzarella. Bake uncovered at 350 degrees for 1/2 hour.