Eggplant Parmesan

This is another Italian classic. Eggplant parmesan is an ultimate meal with tender pieces of eggplant, a thick tomato sauce and lots of parmesan cheese on top. Yummy!!

I learned to prepare this traditional Italian dish when my friend who grew them in her garden gave me about five giant eggplants. At first I did know what to do with them. Then she gave me this wonderful recipe and I tried it. I fell in love with this delicious meal.

Serving Size: 6
Preparation time: 40 minutes
Cooking time: 25 minutes
Money Savings: $12.00
Approximate Calories per serving 335

Ingredients:
2 medium size eggplants or 1 large wash and peeled
Salt
2 eggs beaten
2 cups of bread crumbs
6 tbsp of oil
42 oz Spaghetti Sauce
1 cup of mozzarella cheese
1 cup parmesan cheese

Directions:
To Cure the eggplant: Sprinkle salt in every piece of eggplant all over the eggplant and leave for 30 minutes.(you’ll see the eggplant become soft). Wash the salt off and pad try with a paper towel.

Turn oven on to 350 F.

Dip each eggplant piece on the egg and then in the crumbs.
On medium heat pour oil on a frying pan then place the eggplant on the oil frying them on each side until brown.

Place each piece of eggplant in a 9X13 inch baking pan spread it layers. Place a layer of spaghetti sauce over the eggplant. Then place the layer of mozzarella cheese and parmesan cheese then place another layer of eggplant and another of spaghetti sauce, then another layer of the cheeses. Put it in the oven for 20-25 minutes. Or until the cheese is melted.