Eggplant Parmigiana

Finally! I'm finally posting up my eggplant Parmesan recipe. Ate this with some leftover veggies. I have already done my ranting for today so I have nothing more to say. Gotta do homework. Way behind. Enjoy the Recipe :)

Eggplant Parmigiana

• 1/2 of an American eggplant or a Chinese eggplant (smaller = cuter)
  
• Mozzarella cheese
• Parmesan cheese
  
• All-purpose flour
  
• Italian seasoning
• 1 egg
  
• Bread crumbs (Panko recommended)
  
• 8 oz can of tomato sauce (Italian or regular)
  

How:

1. Cut eggplant into 1/4 inch rounds and salt for 10 minutes.
   
2. Meanwhile, set up your breading station: flour with Italian seasoning, beaten egg with some water, and bread crumbs. Bread eggplants.
   
3. Preheat oven to 350. Heat pan to medium heat and fry breaded eggplant rounds. Should be a golden brown color.
   
4. Then in a oven-safe pan layer your ingredients in this order (from the bottom):
   - tomato sauce
   - eggplant rounds
   - tomato sauce
   - mozzarella
   - eggplant rounds
   - tomato sauce
   - mozzarella
   - Parmesan
5. Bake for 30-45 minutes.