Eggplant Parmesan

As a newlywed, I am constantly trying to figure out what I can feed my husband that he will like...which isn't very hard because Ryan will eat about anything I try to make. I started going through some of the old recipes of my mom's that are among my favorites to make. Although I did not like Eggplant Parmesan during my younger years, it has become one of my favorite foods as an adult that I have to make on a regular basis.  I wasn't sure how well Ryan would like this, since he had never had eggplant before, but alas he loved it and requests it often! It is fairly simple to make, and tastes even better on the second day!

I stocked up on eggplant during the summer and already have it stored frozen ready to use, but if you don't have a stockpile of eggplant in your freezer, it is still easy to prepare. Start with 1 to 2 eggplants depending on size. Cut the top and bottom off and peel the eggplant, then cut them into 1/4 inch slices. Beat 2-3 eggs in a bowl.  Dip the eggplant slices into your beaten eggs and then into 1 1/2 cups of flour.  Once you have them battered, fry them in a pan of oil until they are golden brown on both sides.

While your eggplant are cooling down, preheat your oven to 350 degrees. Also grease an 9x13 baking dish. In addition to the eggplant, you will need mozzarella cheese, parmesan cheese, and a jar of your favorite pasta sauce.

Place a single layer of your fried eggplant across the bottom of your baking dish.

Then spread pasta sauce in a layer over top of the eggplant.

The mozzarella cheese will be your next layer

Continue layering in this fashion until you have three layers of each eggplant, sauce, and cheese.'

After the final layer of mozzarella, sprinkle parmesan cheese on the top

Place in the oven and bake for 30 to 45 minutes.

                                                              Eggplant Parmesan

Ingredients:
1-2 eggplant depending on size
3 eggs, beaten.
1 cup flour
oil
8 oz. mozzarella cheese
1 jar pasta sauce

Directions:
1. Peel eggplant and cut into 1/4 inch slices. Dip into egg and then into flour. Fry in oil until both sides are browned. Allow to cool.
2. Preheat oven to 350 degrees.
3. Grease a 9x13 pan and layer eggplant, pasta sauce, and mozzarella cheese as if it were a lasagna. Make three layers of the eggplant, pasta sauce, and mozzarella. Sprinkle parmesan cheese across the final layer on top.
4. Bake for 30-45 minutes.