Eggplant Parmesan

• 2 large eggplants, sliced into 1/2 inch rounds
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 cups dry breadcrumbs (italian style preferred)
• 3 large eggs, beaten
• 1 cup all-purpose flour for dredging
• 1 cup vegetable oil for frying

Instructions

1. 1

   Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

2. 2

   Dip each eggplant slice first into the flour, then the eggs, and finally coat with breadcrumbs.

3. 3

   Heat oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

4. 4

   Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

5. 5

   Layer half of the fried eggplant slices in the dish. Top with more sauce, half of the mozzarella, and half of the parmesan. Repeat with remaining eggplant, sauce, and cheese.

6. 6

   Bake for 30-35 minutes until the cheese is bubbly and golden brown. Let cool for 10 minutes before serving.