Eggplant Parmigiana
Source/Author: Anna
Ingredients:
| • salt | to taste |
| • vegetable oil | for frying |
| • milk | 1/4 cup |
| • eggs | 2 |
| • Black pepper | to taste |
| • garlic powder | to taste |
| • onion powder | to taste |
| • eggplant | 1 large |
| • bread crumbs | 1/2 cup |
| • pasta sauce | 1 jar (25 ounce) |
| • shredded mozzarella cheese | 16 ounces |
| • shredded Swiss cheese | 10 ounces |
| • Parmesan cheese | grated 1/2 cup |
| • Romano cheese | grated 1/4 cup |
1. Preheat oven to 385F. Beat eggs and combine with milk, garlic powder, onion powder, salt and pepper in shallow dish. Cut eggplant into 1/2-inch-thick slices. Dip eggplant slices into egg mixture; coat in bread crumbs.
2. Add enough oil to large skillet to cover bottom by 1/4 inch. Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels.
3. Cover bottom of 13x9-inch baking dish with 3 tablespoon pasta sauce. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheese.
4. Bake 30 minutes or until heated through and cheese melted.
