Published: Aug 18, 2010 1:25 PM EDT
Updated: Aug 18, 2010 10:26 AM EDT

Eggplant Parmesan


1 large eggplant peeled and sliced 1/4in. lengthwise

1 egg beaten

1 cup of flour

2 cups bread crumbs

½ lb. Sliced Mozzarella (one slice for each piece of eggplant)

1½ cup Canola Oil

Dip each slice of eggplant in flour, then egg and then crumbs until evenly coated

Fry in pre-heated (med –high) pan until golden and tender, turning once.

Drain on paper towels as you remove from pan.

In a 9x13 baking dish, add a small amount of your favorite sauce.

Making a single layer, add the eggplant then add a slice of mozzarella to each and then top with another slice of eggplant.

Add sauce to cover.

Bake in a preheated oven at 350 degrees until cheese melts

Serves 3-4