Classic Eggplant Parmigiana by Sepps

Ingredients

• 2 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cup panko breadcrumbs
• 2 cup marinara sauce
• 8 oz fresh mozzarella, sliced or shredded
• 1/2 cup parmesan cheese, grated
• 1 tsp dried oregano
• 1/2 cup olive oil for frying

Instructions

1. Dredge eggplant slices in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
2. Heat olive oil in a large skillet over medium-high heat and fry eggplant slices for 3-4 minutes per side until golden brown.
3. Drain fried eggplant on paper towels to remove excess oil
4. Preheat oven to 375°F (190°C).
5. Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
6. Layer the eggplant slices, remaining sauce, mozzarella, and parmesan cheese, repeating until all ingredients are used.
7. Bake for 25-30 minutes until the cheese is bubbling and slightly browned on top.