Eggplant Parmesan

I love making eggplant parmesan and Olivier tolerates eating the healthy goodness. :p Here's my super simple recipe.

1 large eggplant
2 eggs
1 cup breadcrumbs
1/2 cup flour
2 cups marinara sauce (jar or homemade)
2 cups shredded mozzarella cheese

Heat oven to 375.

Slice eggplant into 1/4" slices. I usually slice so that I have long slices but you can slice either way. Set up a breading station with flour in one dish, egg beaten with 1 Tbspn water in another, and breadcrumbs in the last dish. Dip eggplant in flour on both sides, egg on both sides, and crumbs on both sides then set onto baking pan. Repeat with all eggplant. It usually takes me 2 cookie sheets. Bake eggplant for 15 minutes, flip, then 15 minutes more on the next side. Remove from oven, eggplant should be firm but have give to it. Set aside to cool.

Get a 9x9 baking dish lightly oiled or spray with PAM. Put 1/4 cup of sauce in the bottom of the pan and spread out. This will help with sticking. Place a layer of eggplant in the dish as you would lasagna noodles - single layer, no overlapping. Top with 1/4 cup sauce and 1/4 cup cheese. Repeat but rotate eggplant slices 90 degrees (for stability later). Repeat until all eggplant and sauce is used up and top with cheese. Bake in the oven for 15-20 minutes or until cheese is bubbly.

No picture, but as you might imagine, it looks like lasagna. :)