Eggplant Parmigiana 

  • 1 large eggplant peeled and sliced thin
  • 2 eggs beaten in a bowl
  • Cup & half of breadcrumbs
  • Sauce cooked but nuke warm
  • Half cup of shredded Parmigiana reggiano or mozzarella on top.
Dip eggplant in egg then breadcrumbs till all are coated
Heat oil in pan and fry all slices and set aside on paper towel
Layer eggplant, ladle some sauce across and sprinkle some cheese. Repeat till all done. Bake at 350 for 25-30 minutes