Eggplant Parmesan

Prep Time: 20 minutes

Baking Time: 1 hour, 15 minutes

Ingredients

Olive oil

2 eggplants, peeled and sliced lengthwise into ½ inch planks

Salt

4 eggs + water

1 C. Flour

2 ½ C. Seasoned bread crumbs

1/3 C. Parmesan cheese, shredded

Garlic powder

66 oz. Ragu spaghetti sauce

3 C. mozzarella cheese, shredded

Directions

Heat oven to 425° F.

Line two baking sheets with foil and grease them with olive oil.  Set up 3 pie pans (or cake pans) for dredging: one with flour, one with the eggs beat with ¼ C. water, and one with bread crumbs mixed with parmesan cheese.

Lightly salt the eggplant. Dip each piece first in flour, then eggs, and then crumbs mixture. Place on baking sheet. Sprinkle eggplant with garlic powder and a fine drizzle of olive oil. Bake 30 minutes or until golden, turning pieces halfway through time. Remove from oven.

Lower oven temperature to 375° F.

Put thin amount of spaghetti sauce into the bottom of a deep casserole dish. Put a layer of baked eggplant in the bottom. Pour more sauce over the eggplant, then sprinkle 1 C. mozzarella cheese on top. Repeat layering with eggplant, rest of the sauce and 2 C. mozzarella on top. Bake for 30-45 minutes, until cheese is golden brown. Serve.

Serves: 8