Eggplant Parmigiana

I always intended to make Eggplant Parmigiana someday.  Today was the day I finally did.  We all really liked it. Son said it was better than chicken parmigiana and I'd he would not mind if I made this again.  In other words, its a keeper.

Eggplant Parmigiana

2 to 3 eggs 

1 tablespoon grated Parmesan 

2 teaspoons dried parsley 

Black pepper 

1/2 teaspoon garlic powder 

2 cups bread crumbs 

2 medium size eggplants, peeled and thinly sliced 

Olive oil, to fry eggplant 

Tomato sauce- I used Barilla Marinara 

2 medium size mozzarella- I used fresh mozzarella. Well not freshly made but the fresh lump kind at the grocery store.

Amounts of all ingredients would depend on how many pieces of eggplant you are preparing. 

Beat together the eggs, cheese, parsley, pepper, and garlic powder. 

Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated. Fry each piece in olive oil until very brown on both sides. 

Change oil occasionally if the bread crumbs that fall off into the oil start to get burnt.

As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce.  On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. 

Bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly, about 15 or 20 minutes. Check from time to time so the cheese does not brown too much..