Eggplant Parmesan

1 medium eggplant sliced
1 egg beaten with 2 tablepoons milk
 Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
 Pinch of  dried oregano
1 clove of garlic, crushed
1/2 pound shredded  mozzarella
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick.  Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.




This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.