Recipe(tried): Eggplant Parmesan

Eggplant Parmesan

1 fresh eggplant
1 container of your favorite marinara sauce
parmesan cheese approx. 2-cups
3-eggs
1 cup milk
3 cups flour that has been sifted
vegetable oil

Preheat oven to 350F.

Peel eggplant. Slice long-ways into equal thickness.
Lay out on sheet pan. Lightly sprinkle with salt. Let sit for 30 minutes. Moisture will bead up on top of eggplant.

While you are waiting for eggplant, heat marinara.
Next, mix egg and milk and whisk together to make egg wash.

Now dry off eggplant with paper towel. Dip each slice in egg wash and then in flour. Shake excess off. Lay on sheet pan

Put oil into fry pan and heat to desired temperature. Lightly brown eggplant in fry pan on both sides, lay pieces on paper towels, to get rid of excess oil.

Place on baking pan cover with marinara, and top with parmesan cheese and bake in oven at 350F. Add mozzarella if you want.