Eggplant Parmesan

Ingredients:

• 1 cups Italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 eggplant, peeled and cut into 1/4 inch slices
• 1/4 cup vegetable oil
• 8 ounces fresh cheese, thinly sliced
• 1 jar marinara sauce
• 2 cloves garlic, thinly sliced

Preparations:

1. Preheat oven to 375 degrees F. 
2. Prep the eggplant by laying the slices on papertowels and sprinkle with salt. Let sit for at least 15 minutes
3. Combine bread crumbs with 1/4 cup Parmesan cheese in a bowl. Pour the vegetable oil into a shallow bowl or plate. Dip eggplant in the oil, then bread crumb mixture, coating both sides well. Arrange eggplant in single layer on a lightly greased baking sheet. Bake for 30 minutes.
4. Evenly spread marinara sauce over the bottom of a 5x9 inch glass baking dish. Layer 1/3 of the baked eggplant, top each eggplant piece with a slice of garlic, a slice of cheese, and a sprinkling of parmesan, then top with sauce. Repeat for two more layers, but do not place the cheese on the top layer.
5. Bake 45 minutes. Remove foil and top with shredded cheese. Bake for an additional 10 minutes. 

Cook Time: 2 hours

Serves: 4