Eggplant Parmigiana

• 1 whole Eggplant
• 2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Milk
• 13 cups Cornmeal
• 13 cups Parmesan Cheese
• 14- 1/2 ounces, weight Crushed Tomatoes
• 2 cloves Garlic, Minced
• 1 teaspoon Basil
• 18 cups Parmesan Cheese
• 1/2 boxes (16 Oz. Box) Spaghetti
• Fresh Mozzarella Slices, One For Every Eggplant Slice

1. First, cut the eggplant into 1/4 thick slices.
2. Sprinkle them with the salt and pepper and let them sit for about 20 minutes to release some of their moisture.
3. Dry them with a paper towel, then preheat the oven to 350 degrees.
4. Mix together the Parmesan cheese and cornmeal in a small bowl.
5. Dunk the eggplant slices in the milk, and then dredge them in the cheese/cornmeal mixture.
6. Pan fry in olive oil over medium heat until the crust is golden brown.
7. In a medium bowl, mix together the tomatoes, garlic, basil, and Parmesan cheese.
8. Spread the mixture into a 9x13 baking dish.
9. Top each slice of eggplant with a slice of the fresh mozzarella cheese, and then set into the baking dish on top of the sauce.
10. Bake until the cheese has melted, about 15 minutes.
11. Serve with pasta.

eggplant, salt, freshly ground black pepper, milk, cornmeal, parmesan cheese, tomatoes, garlic, basil, parmesan cheese, fresh mozzarella slices

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/eggplant-parmigiana/ (may not work)