Eggplant Parmigiana

We’ve always loved eggplant parmigiana.  Who doesn’t?  Hearty eggplant with cheese and our Italian meatless sauce is a great comfort meal, whether you’re veg or not.

3 cups of our Italian meatless sauce

2 eggplants, sliced

2 ¼ cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup all-purpose flour

1 cup breadcrumbs

3 eggs

Salt & pepper to taste

Olive oil for frying

(Note: This makes a lot of eggplant, so you may need to add more olive oil, flour, breadcrumbs or eggs if you feel like you’re running out)

• After sliced eggplant into ¼ inch rounds, season with salt and pepper.
• Beat eggs in a bowl, and mix together the breadcrumbs and flour in a separate bowl.
• Coat bottom of frying pan with about ½ inch of olive oil and turn to medium heat.
• Dip eggplant slices through eggs, then dredge through flour mixture and cook in olive oil on both sides until golden brown.
• Once eggplant slices are all cooked, layer the bottom of a 13 X 9 inch baking pan with 1 cup of sauce.  Then, add a layer of eggplant slices, and then a layer of ¾ cup of mozzarella and ¼ cup Parmesan.
• Then make a second layer of eggplant, topped with another cup of sauce and another ¾ mozzarella and ¼ Parmesan.  Repeat layers once more, but for the final, top layer of cheese, add ½ cup Parmesan.
• Bake, uncovered at 350 degrees for approximately 30 minutes.