Eggplant Parm

So here is the recipe to turn all of you eggplant haters out there
into eggplant lovers. This is quick, easy and delicious. Make it with
spaghetti and it is a full meal. Make more and it would be great at a
party. Add some salad and bread and you have all of your courses and
will certainly leave the table satisfied.

  • 1 eggplant (peeled and sliced into half inch slices)
  • mozzarella cheese (get the good stuff)
  • sauce (your favorite, I use a simple marinara)
  • breadcrumbs(with Italian herbs or make up your own herb mixture)
  • egg
  • olive oil

Beat egg in shallow dish or bowl. Pour small amount of breadcrumbs
into a second bowl. Don’t put too many crumbs in at once as they get
chunky with egg yolk. Pour enough olive oil into a frying pan to
thinly coat the bottom, add more durring cooking if needed.
Dip eggplant slices into eggyolk, let eccess drip off, and coat both
sides in breadcrumbs.
Cook eggplant in pan till brown on both sides, be careful not to burn,
lay on paper towel to drain off excess oil.
Assemble:
In a baking dish put down one piece of eggplant, a small handful of
cheese( or more if you like) and second piece of eggplant. repeat with
remaining ingredients. cover dish in foil and bake at 375 for 10 -12
minutes.
uncover, add remaining cheese to top of each pile and pour in some
sauce. cook for another 10 minutes.

If eggplant pierces easily with a fork it is done

optional: you can add sliced mushrooms, olives, spinach, basil leaves
or whatever your tastebuds desire between the layers.
Thanks Max!

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