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Thursday, May 25, 2006 Eggplant Parmesan

1 eggplant, washed and sliced into 8 1/2 inch slices
2 cups mozzarella-parmesan cheese blend
1/2 cup
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt & pepper
1 cup
olive oil
2 cups spaghetti sauce
cooked pasta

6-8 servings

40 minutes 10 mins prep

Preheat oven to 350 degrees.

Mix egg and milk together in bowl, blend. Heat olive oil in med frying pan. Dip eggplant slices into egg/milk mixture. Dip eggplant into breadcrumbs. Place 4 slices at a time into olive oil in frying pan.

Fry eggplant on each side until golden brown (you want them crispy, not mushy). Remove eggplant from skillet and place on paper towels to drain excess oil. Repeat dipping and frying process with other eggplant slices.
Place 1/2 cup spaghetti sauce into 9 x 13 casserole dish.
Place eggplant into bottom of cassserole. Pour spaghetti sauce over top of eggplant. Sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.

Bake in 350 degree oven for 30 minutes or until cheese is melted.
Serve over pasta if desired.

Posted by Jen :: 9:30 PM :: 1 comments

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