This is the eggplant parmesan recipe I grew up with. Thanks to my lovely Mom for telling me the recipe for the 3rd time now. 🙂

Ingredients

• 1 large eggplant (2#)
• 2 eggs, beaten
• 1C bread crumbs
• 2T Parmesan cheese
• handful of parsley
• olive oil
• simple tomato sauce
• 1 C mozzarella cheese.

Steps

1. Heat oven to 375.
2. Chop parsley.
3. Grate or chop mozarella cheese.
4. Make crumb, cheese, parsley mixture and lay on plate.
5. Slice eggplant about 3/4″ thick.
6. Put olive oil on baking sheet.
7. Beat eggs together in bowl
8. Dip eggplant slices in egg, then in crumbs, placing onto cookie sheet.
9. Bake 10 min on one side, flip, then 10 min more on other.
10. Put in a layer of tomato sauce in a 9×13″, 2″ deep baking pan. Put a layer of eggplant on top, then mozz cheese on top. Repeat until you are piled up.
11. Put aluminum foil on top.
12. Bake 20-30 min. You want to see that the cheese is melted and warm all the way through.