Eggplant parmesan

We found a beautiful eggplant at the grocery store yesterday, so we decided to make our version of this  traditional italian dish.

The recipe is very simple and it was easy, so I thought I'd share it.

Here are the ingredients we used:

1 Large or 2 Med Eggplants
3 T milk
1 C bread crumbs
1 t garlic powder
1 t dried oregano
2 t dried parsley
1 t dried basil
4 C pasta sauce
3 egg whites
2 C shredded mozzarella
Olive oil

First we peeled the eggplant with a vegetable peeler.

Then sliced it into 1/2 inch (~1 cm) slices. 

We mixed together the bread crumbs, parsley, basil, oregano, garlic powder, and parmesan to use as breading. 

Then, we removed the yolks from three eggs, added 3 tablespoons of milk and whisked it really well. This is the egg wash.

Next, we lined a cookie sheet with tin foil and coated it with olive oil.

We lined it all up on the counter.

And started the breading process, starting with the egg wash...

...followed by the bread crumb mixture.

Then we just placed the breaded eggplants on the oiled foil.

We baked the breaded eggplant slices at 400 degrees (Fahrenheit) for a total of 20 minutes, flipping them halfway through (ten minutes per side). 

 You can use just about whatever kind of pasta sauce you like in this recipe. We made our own sauce out of a couple of cans of tomato sauce with some added ingredients.

Such as: hot pepper flakes,

 fresh chopped basil,

 and italian sausage.

We chopped up the sausages and cooked them before adding them to the sauce.

Once the breaded eggplants were done baking in the oven, we were ready to assemble the final dish.

We used a 3 quart (2.8 L) glass baking dish, oiled up with a little bit of canola oil. 

We layered the ingredients, starting with the eggplants, 

then the sauce, 

and half of the shredded mozzarella.

Followed by a second layer of eggplant, 

and sauce, and cheese.

Then we baked the whole thing for 20 minutes at 350 degrees (Fahrenheit).

And it was delicious!