Eggplant Parmesan


1 large eggplant
2 eggs
1/4 cup milk
Italian seasoned breadcrumbs
Mozzarella cheese (shredded or sliced)
Tomato Sauce


Slice eggplant into slices between ¼" and ½ thick.
Mix the eggs and milk.

Dip the eggplant in the breadcrumbs first and press the crumbs
into the eggplant so they stick. This will help the breadcrumb mix stick.
Dip in egg mix, then dip in breadcrumbs again.

Spray Pam on a cookie sheet. Put the eggplant slices on the cookie
sheet then spray the top of them with Pam.

Bake at 350 degrees until they brown, At least 30 min.
Check the skin with a fork to see if it's soft.
Flip them half way through.

Cover the bottom of a 13" X 9" pan with tomato sauce.
Lay the eggplant in the pan overlapping enough so that they all fit.
Pour a layer of sauce on the eggplant.
Put on a layer of Mozzarella.
Pour a layer of sauce on top of the cheese.

Bake at 350 degrees until it's bubbly (30 45 min)

Best eggplant ever!

Serve on hoagie rolls or with spaghetti