Recipe(tried): Joel's Eggplant Parmesan

Joel's Eggplant Parmesan

1 large eggplant, washed and cut into 1/2-inch slices
2 cups of marinara sauce. Or favorite tomato sauce.

Breadcrumbs:
-------------------
2 cups dry breadcrumbs
2 Tablespoons chopped fresh parsley
2-3 Tablespoons finely chopped sun dried tomatoes (drained of olive oil)
3 Tablespoons freshly grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Accent
fresh ground pepper to taste

Cheese Mixture:
---------------------

1 cup Ricotta cheese
1/4 cup grated Monterey Jack
1/4 cup grated Mozzarella
1/4 cup grated Parmesan
1/4 cup freshly minced basil

3 eggs beaten in a large bowl

Heat oven to 350 F

1. Using your largest, heavy bottom pan--- heat up enough olive oil to coat the bottom of the pan.

2. Place a cookie rack lined with brown paper bags and a layer of paper towels next to your work area So you will have a place to drain any excess oil once it has been cooked long enough.

3. Dip each eggplant disk into the beaten egg mixture, and then into the bread crumbs. Once covered with crumbs, allow excess to fall back into the dish, and then place each disk into the heated pan with olive oil.

4. Fry slowly until crisp and brown on both sides. About 10 minutes total depending upon the heaviness of your pan it will vary but just look to see when they are golden on each side.

5. When they are completed, place them on the paper towels to drain while you finish the rest of your eggplant disks following steps 3 and 4.

6. Place a SMALL amount of marinara sauce on the bottom of a 9x13 inch baking dish (about 1/4 cup). You are doing this so that the eggplant will loosen easily from the bottom of the dish when you are ready to serve.

7. Taking your eggplant disks that you have browned, place a thin layer of between 1-2 Tablespoons of your cheese mixture on the top of one disk and then place a second disk on top of the cheese layer. ( Don't go over board with the cheese mixture!!!! It seems to expand when baked!!!!)

8. Carefully place the disks on the VERY thin layer of marinara sauce and arrange until you have all of the eggplants (sandwiched with cheese mixture) in place. Sprinkle a little parmesan cheese over the tops.

9. Bake in a 350F oven for about 30 minutes. Do NOT Cover!!!

10. Remove from the oven and serve with a side of marinara sauce. I like my eggplant CRISPY not soggy. So when I do serve this I place a little marinara on the plate and then place the eggplant on top and finally a small amount angled over 1/4 of the eggplant disk. Enjoy!!!!!