Eggplant Parmesan

Ingredients

• 2 eggplants, washed and sliced
• Salt & pepper
• Bread crumbs
• Beaten eggs
• Oil or fat for deep frying
• Spaghetti Sauce
• Parmesan cheese
• Mozzarella cheese
• Cheddar cheese

Directions

1. Coat the eggplant slices by first dipping them in bread crumbs, then in beaten eggs, and then back in bread crumbs for a second coating.
2. Place the breaded slices in the refrigerator to cool for 30 minutes.
3. Remove the slices from the refrigerator and fry them in deep fat until lightly brown on both sides.
4. Place the fried eggplant in a casserole dish in layers, covering with spaghetti sauce, Parmesan, Mozzarella, and Cheddar cheese.
5. Bake until the top is brown and the dish is heated through.
6. Serve hot.

Notes

• The recipe does not specify quantities for the bread crumbs, eggs, sauce, or cheeses.
• No baking temperature or time is provided. A typical method is to bake at 350-375°F (175-190°C) for 20-30 minutes until the cheese is melted and bubbly.

Original Recipe