Italian Baked Eggplant(Serves 6)

• 2 eggplants, peel and slice into 1/4-inch slices
• salt
• 2 c. Italian seasoned bread crumbs
• 1 c. grated Parmesan cheese, divided
• 3 eggs, beaten
• 2 Tbsp. water
• cooking oil (as needed)
• 1 large jar pasta sauce

1. Layer
2. eggplant
3. slices
4. on
5. paper
6. towels.
7. Sprinkle lightly with salt.
8. Let drain
9. about
10. 40 minutes.
11. In a medium bowl combine bread crumbs
12. with
13. 1/2
14. cup Parmesan cheese.
15. In another bowl combine eggs
16. and water.
17. Dip each eggplant slice into eggs, then into
18. bread
19. crumb mixture.
20. Brown eggplant in hot oil on both
21. sides.
22. Drain on paper towels.
23. Spread evenly 1/2 cup pasta sauce in a baking dish.
24. Layer half the eggplant slices, 1 cup pasta sauce and 1/4 cup Parmesan cheese.
25. Repeat layers. Cover with foil.
26. Heat oven to 375u0b0.
27. Bake 45 minutes or until bubbly.

eggplants, salt, italian seasoned bread crumbs, parmesan cheese, eggs, water, cooking oil, pasta sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714140 (may not work)