Eggplant Parmigiana

Eggplant (medium size) peeled
Salt
Olive oil
Tomato sauce
Pepper
Parmesan cheese grated
Mozzarella cheese
Eggs
Italian style bread crumbs

Peel eggplant cut into slices approximately 1/4 inch thick, place on plate and set aside.
Beat egg in bowl to coat the eggplant slices
Place bread crumbs in a bowl ,dip slices in crumbs when all coated set aside again.
Heat olive oil in pan and now you need to lightly brown the eggplant slices that have been coated with the egg and crumbs….just a few at a time….and just til lightly brown.  Set them all aside until all done.
Once all have been browned, you can begin assembly of the finished product.
This will be done in layers much like you do for a lasagna ….
Layers begin with eggplant on the bottom of the pan
Sprinkle with parmesan  cheese, a layer of mozzarella cheese, and tomato sauce.
Repeat again with the eggplant same as the first layer to complete at least 3 layers in all.
Sprinkle the top with chesse cover with aluminium foil
Bake at 325* for about 1 hour…

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