Eggsellent Eggplant Parmesan

• 1 whole Eggplant
• 1 whole Egg, Beaten
• 13 cups Milk, More If You Have A GIANT Eggplant
• 1- 1/2 cup Bread Crumbs, About
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 Tablespoon Oregano
• 1 Tablespoon Dry Basil
• 1/4 teaspoons Cayenne Pepper
• 3/4 cups Flour
• 16 ounces, fluid Spaghetti Sauce (jarred Or Homemade)
• 4 Tablespoons Oil For Frying, Plus More To Replenish The Pan
• 1 cup Mozzarella Cheese, Give Or Take To Your Liking
• 12 ounces, weight Pasta, Cooked, To Serve (optional)

1. Slice eggplant.
2. Lay out and salt pretty heavily to get the water out on both sides.
3. Set aside for half an hour or more.
4. Mix egg and milk.
5. Season the bread crumbs with the seasonings, altering them to your liking.
6. You can salt and pepper the flour too, if you want.
7. Preheat oven to 400 degrees F.
8. Rinse and pat the eggplant dry.
9. Dunk each slice into the flour, then the egg mix, then the breadcrumbs.
10. Spread some sauce on the bottom of a lasagna pan.
11. Keeping the oil at medium or so, fry the coated slices in batches until golden brown, roughly 3 minutes on each side but that can vary.
12. You will likely have to replenish the oil or the later ones burn.
13. Plop them into the lasagna pan.
14. As soon as you have a layer, spoon on sauce and sprinkle (heavily) mozzarella cheese.
15. Put more slices on top as needed.
16. Bake for 20 minutes.
17. Eat with pasta or whatever else you prefer.

eggplant, egg, milk, bread crumbs, salt, pepper, oregano, basil, cayenne pepper, flour, pan, mozzarella cheese, weight pasta

Taken from tastykitchen.com/recipes/main-courses/eggsellent-eggplant-parmesan/ (may not work)