Eggplant Parmesan II

Ingredients

• 1 large eggplant, sliced into 1/4-inch thick circles
• 1/2 cup all-purpose flour
• 3 eggs, beaten
• 2 cups Italian-style bread crumbs
• 1/2 cup vegetable oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a shallow bowl, mix together the flour and 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In a separate shallow bowl, beat together the eggs.
4. In a third shallow bowl, mix together the bread crumbs.
5. Dip each eggplant slice into the flour mixture, then dip into the egg mixture, and finally dip into the bread crumbs.
6. In a large skillet, heat oil over medium-high heat. Fry eggplant slices in hot oil until golden brown on both sides. Drain on paper towels.
7. Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish. Spread with 1 cup marinara sauce, and sprinkle with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
8. Repeat layering with remaining eggplant, marinara sauce, mozzarella cheese, and Parmesan cheese.
9. Bake in preheated oven for 25 minutes, or until cheeses are melted and bubbly.

Interesting Facts

• Eggplant is a member of the nightshade family, which includes tomatoes, potatoes, and peppers.
• Eggplant Parmesan is a great vegetarian main dish or side dish.
• This dish is often served with a side of pasta or salad.