Eggplant Parmesan

• 1 large eggplant
• 48 oz. Ragu pasta sauce
• 1/2 lb. Mozzarella cheese, grated
• 1/2 c. olive oil
• 2 c. bread crumbs
• 1 c. plain yoghurt
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. Italian herbs
• 1/4 c. grated Romano cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/2 tsp. salt

1. Peel eggplant and cut lengthwise into 1/2-inch slices.
2. Mix bread crumbs, cheeses and black pepper.
3. Mix yoghurt, Italian herbs, garlic powder and salt.
4. Dip eggplant slices into yoghurt mixture and then into bread crumb mixture to completely cover eggplant.
5. Hold aside remaining bread crumbs for later use.
6. Heat olive oil in frying pan.
7. Fry eggplant until both sides are brown. Remove onto flat surface and blot with paper towels.
8. Place eggplant into baking dish.
9. Cover with bread crumbs.
10. Cover with pasta sauce and grated Mozzarella cheese.
11. If necessary add another layer, ending with Mozzarella cheese.
12. Bake at 350u0b0 for 35 to 45 minutes.
13. Serve with pasta.

eggplant, pasta sauce, mozzarella cheese, olive oil, bread crumbs, plain yoghurt, parmesan cheese, italian herbs, romano cheese, garlic powder, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285330 (may not work)