Eggplant Parmesan

Eggplant Parmesan

2 Eggplant peeled and thinly sliced

4  eggs

2 cups bread crumbs

1 cup flour

1 teaspoon red chili pepper flakes

8 oz.   shredded mozzarella cheese

16 oz. Italian cheese mixture cheese

1 jar of your favorite tomato sauce

oil to Fry the eggplant in.  If baking, just oil the pan

Preheat the oven to 350°F.

Peel and slice the eggplant. In a bowl combine flour, bread crumbs, red pepper flakes.  In another bowl crack eggs for dipping. Dip eggplant slices in egg and coat in flour mixture.  Fry  eggplant or bake on a cookie sheet for 10 minutes, flip and then another 10 on the other side.

In the bottom of a 10×15 inch glass baking dish, spread tomato sauce. Top with one-third of the eggplant slices. Top eggplant with half of the cheese mixture.

Make a second layer of eggplant slices, topped by 1 cup of sauce,  mozzarella and cheese mixture.  Add remaining eggplant, and top with the remaining tomato sauce and cheese.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

The dish goes great with garlic bread and a salad