eggplant parmesan

Eggplant Parmesan

1 large eggplant
2 tomatoes
3 balls of fresh mozzerella
spaghetti sauce
1 egg
parmesan cheese

Slice eggplant into fairly thin round disks. Dip into beaten egg. Fry in olive oil until golden brown.

Slice tomatoes and cheese.

In a large pan pour 1/4 of the pasta sauce and layer eggplant/tomatoes/cheese alternating with the sauce until the pan is full or until the ingredients are used up. Sprinkle parmesan over the top and bake at 350F for about 30 minutes until brown and the sauce is bubbly.

I didn't like eggplant until I tried this recipe but now I'm a convert! :)