In this Eggplant Parmesan recipe the eggplant slices are breaded and fried before baking. Start with small, firm, smooth, shiny eggplants. Smaller eggplants have less seeds, less spongy flesh, and are usually not very bitter. You can skip the process of salting and pressing called for in many eggplant recipes.

• 2 small to medium size eggplants
• 1 cup flour
• 3 cups bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 T. Italian seasoning
• 2 eggs, lightly beaten
• 2 T. milk
• 4 T. olive oil
• 1 quart of your favorite Italian spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Preparation -
Peel the eggplants and cut them into slices - about 1/3" to 1/2" thick.

Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Whisk the flour, bread crumbs, salt, pepper and Italian seasoning together. Place the breadcrumb mixture in a shallow bowl or baking dish. In a separate bowl, whisk eggs and milk together. Dip the eggplant slices into the egg mixture, then then in the breadcrumb mixture. Place the coated slices on a waxed paper lined plate or tray and refrigerate for about one half hour. Heat the olive oil in a large skillet and fry the eggplant slices in the oil, a few at a time. Add additional olive oil, if needed. Fry over medium high heat for about 3 to 4 minutes per side or until lightly browned. Place the fried eggplant slices on a paper towel lined tray.

Spray a large shallow baking dish with non-stick cooking spray. Spread a thin layer of spaghetti sauce in the bottom of the prepared baking dish. Arrange some of the fried eggplant in a single layer in the pan. Spread about a cup of the sauce over the eggplant. Top with about half of the shredded mozarella, then with about half of the parmesan. Repeat, with the remaining fried egg plant, spaghetti sauce, and cheeses. Bake in a preheated at 375° for about 40 to 45 minutes or until heated through and bubbly. This recipe makes 4 to 6 servings.

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