Eggplant Parmesan

This recipe comes from Katie and Keith.

Ingredients:

• 1 large eggplant
• 3 eggs, beaten
• 1 cup bread crumbs
• 2-3 tablespoons Italian Seasoning
• 32 oz jar Classico Tomato and Basil sauce
• 2 cups Mozzarella
• 1 cup Parmesan cheese
  

Directions:

1. Preheat oven to 350. Cut eggplant into thin slices (1/8-1/4 inch). Mix bread crumbs with Italian seasoning in a bowl.
2. Dip eggplant slices into beaten eggs and bread with crumb and seasoning mixture. Place slices on a cookie sheet and bake for 5 minutes then flip slices over and bake for another 5 minutes.
3. Mix both cheeses together. In a 9x13 inch casserole dish, pour a thin layer of tomato sauce (1/4th of jar). Sprinkle on a layer of mozzarella and parmesan cheese. Place a layer of the eggplant slices onto the cheese layer. Repeat this three times (sauce, cheese, eggplant), or until eggplant is all used. Finish with a thin layer of sauce and cheese.
4. Bake for 30 minutes or until golden brown on top.

Notes about this recipe:

If you like a chewier texture then cut the eggplant slices thicker. Other spaghetti sauces can be used but will require some "doctoring" with added Italian seasonings and garlic powder.