Eggplant Parmigiana

Makes 6 servings

3-4 eggs
1 1/4 c grated Parmesan
cheese, divided
2 c bread crumbs
Olive oil for frying
2 large eggplants, peeled
& sliced 1/2-inch thick
Prepared marinara sauce
16 oz mozzarella, sliced
1. In a bowl, beat eggs with 1/4 c grated cheese.
Place bread crumbs in a bowl or pie plate.
2. Heat 1/2 inch oil in skillet. One at a time, dip
eggplant slices in egg mixture to coat, then in
bread crumbs to coat. Lay on waxed paper.
When oil is very hot, but not smoking, fry
eggplant, working in batches, about 30
seconds per side till lightly browned. Remove
to paper towels.
4. In a 9- by 13-inch baking pan, place layers of
eggplant, marinara sauce, mozzarella and
Parmesan until pan is full, ending with
5. Bake at 350 degrees 40-45 minutes, until
heated through and cheese is melted.

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