Eggplant Parmagiana
1 large or 2 medium eggplant, peeled and sliced 1/4" thick
2 eggs, beaten with 2 teaspoons water
1 1/2 - 2 cups Italian style breadcrumbs
1 cup flour, seasoned with salt & pepper
2 tablespoons olive oil
Marinara sauce, purchased or homemade
Freshly grated Parmesan or Romano cheese
1 8oz. bag shredded mozzarella cheese
Sprinkle eggplant with salt, place in a colander and let sit 1/2 hour. Rinse with water and pat dry.
Preheat oven to 375 degrees. Grease cookie sheet with 1 tablespoon oil.
Dip eggplant in flour, egg, then breadcrumbs and place on oiled cookie sheet.
Drizzle remaining oil over eggplant, Bake 10 minutes, flip eggplant over and bake 10 more minutes, or until golden.
Coat bottom of a 9 x 13 baking dish with marinara sauce. Cover with slices of eggplant. Top with Parmesan or Romano cheese. Repeat layers one more time. Top with mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover an bake 5 additional minutes. Cut into squares to serve.