Eggplant Parmesan

Eggplant Parmesan has always been my favorite. Whenever we go to an Italian restaurant this is what I order. So now, instead of going out, I can have it at home. It is so easy to make. You too can have it at home. Make extra like I did and put it in the freezer for nights you crave it like I do or for nights you just don't feel like cooking. Add a side of pasta, a salad, and garlic bread. I made lots extra but the recipe below is for one dinner. Enjoy! Karen, Stephanie, & Paul Homemade Lasagna: https://youtu.be/sP56Shzv3MA order your cookbook at: https://www.karenjonesfoodandfamily.com Contact us at: karenjonesfoodandfamily.com [email protected] [email protected] [email protected] Write us at: Food & Family PO Box 675 McCalla, AL 35111 Amazon store: https://www.amazon.com/shop/karenjonesfoodfamily Rada Store: https://radakitchenstore.com/?rfsn=6926698.6c164b Ingredients: 2 eggplants, cut into 1/2 inch slices 3 eggs, beaten 1 cup flour 1 - 1 1/2 cups seasoned breadcrumbs grated parmesan mozzarella, grated pasta sauce Oil for frying Directions: Slice eggplant and lay on a baking sheet lined with paper towels. Salt eggplant and let sit for 45 minutes to 1 hour. This will draw out excess moisture and allow the eggplant to fry crispier. Pat dry with a clean paper towel. Remove from wet paper towel. Preheat oven to 400 degrees. Heat oil in frying pan. Dredge eggplant in flour, then egg, then breadcrumbs. Add to hot oil. Fry just until browned on both sides. Remove to a sheet pan lined with a wire rack or paper towels To assemble: In a casserole dish, add a single layer of eggplant. Top with pasta sauce, sprinkle with grated parmesan cheese and mozzarella cheese. Repeat a second layer on top. Cover with aluminum foil and bake 30 - 35 minutes or until hot and eggplant is tender. Note: Spray foil to keep cheese from sticking when it is removed.