Eggplant (Aubergine) Parmesan

• 1 medium eggplant
• crushed corn flakes
• 3 eggs (beaten)
• 1 (8 ounce) package shredded mixed cheeses (Sargento 6-cheese or 4-cheese blend)
• extra virgin olive oil
• 1 pint good thick marinara sauce
• salt & pepper

1. Peel the eggplant& cut off the stem edge.
2. Mix the beaten eggs in a bowl.
3. Pour crushed cornflakes in a large plate.
4. Slice the eggplant into 1/4" thick slices.
5. Pat the slices dry with paper towel.
6. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
7. Place eggplant slices into large skillet with olive oil.
8. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
9. Sprinkle salt& pepper to taste.
10. Brown until golden brown on both sides.
11. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
12. Place the eggplant slices, one row at a time lengthwise, into the baking dish.
13. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
14. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
15. Continue until the baking dish is filled.
16. Place into preheated 350 degree oven until the cheese melts& bubbles.
17. Remove from oven& serve.

eggplant, corn flakes, eggs, mixed cheeses, extra virgin olive oil, marinara sauce, salt

Taken from www.food.com/recipe/eggplant-aubergine-parmesan-79311 (may not work)