Eggplant Parmesan

After reading through a few recipes I found online for eggplant parmesan, I took the pieces of each one I liked and put them together to get this.

Ingredients

• 2 eggplants
• 1 jar tomato sauce, (for this recipe, I like a plain, seasoned sauce, like Ragu)
• 1 block mozzerella cheese, (1 of those blocks from the store dairy section, sliced thinly)
• parmesan cheese, (grate enough to put a nice thick layer over the top)
• 2 eggs
• 4 tbl milk
• Italian breadcrumbs
• flour
• olive oil

Preparation

• Pre-heat oven to 400 degrees.
  
  
• Clean eggplants, peel, then slice into 1/2 inch slices. (I peel them because I do not like the texture of the skin).
  
  
• Mix eggs and milk.
  
  
• Grease a cookie sheet w/ olive oil
  
  
• Dredge eggplant slices in flour, then in egg mixture, and lastly in breadcrumbs.
  
  
• Put coated slices on cookie sheet, then drizzle with olive oil.
  
  
• Put in oven for 15 min. check, and flip when bottom side is browned.
  
  
• Leave in oven for another 15 minutes (until other side is browned).
  
  
• In a 9x13 baking pan, put a layer of eggplant, some sauce, then a layer of mozzarella cheese. (repeat layering until run out of eggplant).
  
  
• On top, put a layer of the grated parmesan.
  
  
• Bake for ~ 20 min (until cheese on top starts to brown).
  
  
• Let sit for a couple minutes to set up, and then serve hot.