2 largeeggs, beaten
1 1/4 cdry bread crumbs (italian seasoned)
1/2 to 3/4 csalad oil
1 - 8 ozpkg. sliced mozzarella cheese
·herb tomato sauce (recipe follows below)
2 Tbspfresh parmesan cheese, grated
HERB TOMATO SAUCE
1 Tbspminced onion
1 Tbspsalad oil
3 - 8 ozcans tomato sauce
1 1/2 tsporegano, dried
1 pinchof salt
1 pinchof basil, dried
How to Make Eggplant Parmesan
- Preheat oven to 400 degrees.
Prepare two quart shallow casserole dish with non stick spray.
- Peel eggplant and slice into 1/4 thick slices.
Dip slices in egg, then coat well with bread crumbs.
Saute' breaded eggplant in hot oil for about 3 minutes on each side, or until golden brown; add more oil, if needed. Drain eggplant on paper towels.
- Place half of sauted eggplant on the bottom of lightly prepared casserole dish.
Top with mozzarella and sauce, repeat layers.
Sprinkle with parmesan cheese.
- Bake uncovered at 400 degrees for 20 to 25 minutes, or until cheese are bubbly and browned.