Eggplant is on sale this week, so let's make Parmigiana!

Easy Eggplant Parmigiana!

1 Eggplant
1 c. bread crumbs
1/4 c. grated Parmesan Cheese
1 egg
cooking oil

1 jar spaghetti sauce (brand of your choice)
1 package of shredded mozzarella cheese (2 cup)

Preheat oven to 350 degrees.
Pour enough cooking oil into a skillet make about 1/4" - 1/2" deep and heat on Med/High.
In one shallow dish, crack egg into a shallow dish and beat until well blended.
In another shallow dish, mix breadcrumbs with Parmesan cheese.
In a shallow baking dish, cover the bottom with a thin layer of sauce - about 1/2 cup.

Slice eggplant into 1/2" rounds. Dip into egg coating both sides. Dredge the slice in the cheese/bread crumb mixture and place in the hot oil. Lightly brown, flip and brown the other side. Once both sides are lightly fried, place in a shallow baking dish. Repeat, placing eggplant slices slightly overlapping.

Alternate layers of eggplant with mozzarella cheese and sauce until all eggplant is fried and placed in the baking dish. Cover with mozzarella and bake for about 30 minutes until cheese is melted and starting to brown.

Serve with pasta of your choice... spaghetti, linguine, penne...