Baked Eggplant Parmigiana

Baked Eggplant Parmigiana

Ingredients:

2 Italian eggplants
all-purpose flour
2 eggs
breadcrumbs
salt and pepper
2 tablespoons olive oil
2 cloves garlic
1 (28 oz) can tomatoes
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
fresh ground pepper
1-1/2 cups mozzarella cheese
1/4 cup parmesan cheese

Instructions:

Slice the eggplant into rounds and sprinkle with salt. Let dry out on paper towels.

Prep your dredging ingredients by setting up three dishes, on with flour, the second with beaten eggs and the last dish breadcrumbs seasoned with salt and pepper.

In a pan on medium heat stir the olive oil and garlic.

Dredge the eggplant, going from the flour, to the egg, to the breadcrumbs and into the frying pan. Cook a few minutes until brown, then turn over and brown the other side. Let drain on a wire rack.

Preheat the oven to 350 degrees. In a large mixing bowl stir together the tomatoes seasoning with the oregano, salt, garlic powder, onion powder and fresh ground pepper.

Using a 2 quart baking dish, lay down half the eggplant slices. Top with the tomato mixture and then half the mozzarella. Lay the rest of the eggplant slices on top of that. Top with the rest of the tomato mixture, the rest of the mozzarella, and then the parmesan cheese.

Place the baking dish on a baking pan in case it bubbles over, and bake for 30 minutes.

Let cool slightly and serve.