Baked Eggplant Parmigiana
Ingredients
- 1 large eggplant peeled and sliced thin
- 3 eggs beaten
- 14 c oil
- 2 c seasoned bread crumbs
- 2 c Mozzarella shredded
- Romano or Parmesan cheese grated
- 1 large can tomatoes crushed
- salt and pepper
- oregano
- garlic powder
- basil
Directions
- Dip sliced eggplant in eggs then bread crumbs and fry until golden
- Layer the slices with marinara sauce then cheeses in rectangular baking dish