Eggplant Parmigiano

                       

Eggplant Parmigiano

2 medium to large eggplants

8 eggs

1 - 1 1/2 cups of milk

3 cups bread crumbs

 oil to fry eggplant in

6 cups marinara / spaghetti sauce

3 cups mozzarella cheese
3/4 cup parmesan cheese

salt to taste

Put 2 eggs and some milk in shallow dish and wisk as you would for scrambled eggs

put a cup of crumbs in another

use remaining eggs 2 at a time, milk and crumbs to replenish each plate as you use up what is in them

dip eggplant in egg mix and then dredge in crumbs

repeat with the same piece of eggplant to get 2 coats of crumbs on each piece

heat oil 

fry each piece of eggplant, turning when browned until soft

place on paper towels as you take them out of fry pan

When all pieces are browned

Preheat oven to 350 

Assemble in a 13" x 9" casserole pan

pour or spoon enough sauce into bottom  of pan to cover it

add layer of eggplant on top of sauce

add another layer of sauce

add layer of grated mozzarella cheese on top of sauce

repeat layer of eggplant using all of it up

if you have pieces on top of pieces that's fine

Repeat layer of sauce and top with remaining mozzarella and parmesan cheese

Put in oven and cook until cheese has bubbled and browned some - about 40 min.

Enjoy!