eggplant parmesan

• 1 eggplant, peeled and sliced in 1/2" rounds
• 2 eggs
• 2 cup panko bread crumbs
• 1 salt and pepper
• 1/4 cup oil for frying, divided
• 1 1/2 cup shredded mozarella
• 2 15 ounce cans tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 clove minced garlic
• 1/2 cup milk
• 1 salt and pepper

1. preheat oven to 400.
2. spray 9x13 pan with non-stick cooking spray.
3. mix all sauce ingredients in medium saucepan.
4. simmer.
5. preheat 2 tbsp.
6. oil in large saucepan over medium heat.
7. for eggplant: mix salt, pepper, and panko breadcrumbs on a plate.
8. on a separate plate, beat eggs.
9. dip eggplant in egg, then in seasoned breadcrumbs.
10. flick water in saucepan.
11. when it sizzles, the pan is hot enough.
12. fry eggplant in batches in hot saucepan, until brown on both sides, adding oil as necessary.
13. when eggplant is browned, place in 9x13 pan.
14. pour sauce over top, then sprinkle cheese.
15. bake 20 minutes or until golden.

eggplant, eggs, bread crumbs, salt, oil, mozarella, tomato sauce, basil, oregano, garlic, milk, salt

Taken from cookpad.com/us/recipes/347589-eggplant-parmesan (may not work)