Twice Baked Eggplant Parmesan

Makes 4 servings

Melissa Manne

ingredients

1 large eggplant
1 jar sauce (or homemade)
1.5 cups breadcrumbs
1 cup flour
1-2 eggs, scrambled
Mozzerella cheese to taste (approximately 2 cups shredded or thinly sliced ball style)

1
Slice the eggplant into rounds. Salt lightly and let sit for 15 minutes. Then, rinse and pat dry.
2
Prepare three dipping dishes. The first should have flour, salt, pepper & garlic powder. The second is 1-2 eggs (scrambled). The last is bread crumbs. Take the eggplant slices and first coat with flour, then dip in egg and then dip in bread crumbs. Put the slices on a baking sheet (with aluminum foil sprayed with Pam) and bake at 400° for 15 min.
3
After 15 min, arrange your eggplant parm - put sauce on the bottom of a casserole dish. Then put slices of eggplant followed by sauce and then mozzarella cheese. I make 3 layers (eggplant, sauce, cheese, eggplant, sauce, cheese, eggplant, sauce cheese). Bake at 350° for about 30 min.