Eggplant Parmesan Casserole
- 1 Eggplant
- 1/2 cup Parmesan Cheese
- 1 cup Mozzerella Cheese
- 1 bottle spaghetti sauce
- 1 cup of flour or vegetable breading
- 1/4 cup vegetable oil
- 1/2 cup milk
- Heat the oil in a saute pan. Cut the eggplant in medium thickness slices going longways. Pour the milk into a dish, soak the eggplant slices in the milk. Then bread the eggplant slices. Fry the breaded eggplant slices until golden brown, set aside. Preheat oven to 350. Using a glass casserole dish, put down a thin layer of the spaghetti sauce. Then put a layer of fried eggplant slices. Next put a thin layer of the parmesan cheese. Then add a thicker layer of mozzerella. Start over with the layering process until you have filled the casserole dish. Bake at 350 for 1/2 an hour.
eggplant, parmesan cheese, mozzerella cheese, spaghetti sauce, flour, vegetable oil, milk
Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-casserole-50019033 (may not work)