Eggplant Parmesan

Our whole family loves this recipe—it’s delish!
Ingredients

• 1 to 3 cups peanut oil, other oils can be substituted, but peanut oil handles high heat better and may lower cholesterol
• 1 to 2 eggs, mixed with a little water
• 1 (16-ounce) container Italian seasoned bread crumbs
• 2 to 3 eggplants
• 2 to 6 cups spaghetti sauce
• 1 pound shredded Mozzarella cheese
• 1/2 cup Parmesan cheese

Directions
Pour 1/2 inch of peanut oil in a 10-inch skillet and heat on low.

Beat the egg in a medium bowl and add 1 tablespoon of water.

Pour the bread crumbs onto a plate.

Cut the eggplant into 1/2-inch slices and poke several times with a fork on each
side to help absorb the egg and bread crumbs.

Dip each eggplant slice in egg bowl and coat both sides.

Then move eggplant slices to the dish with bread crumbs and flip slices to cover both sides.

Place breaded eggplant slices on another plate until you have enough to fill the
skillet. Turn heat on the skillet to medium and place eggplants into the skillet. Fry
until golden brown and a fork easily goes through the slice.

Preheat the oven to 350 degrees. While the eggplant is frying, prepare two to three 13 x 9-inch baking dishes by coating the bottoms with spaghetti sauce.

Lay the cooked eggplant slices in the prepared baking dish and add a blop of
spaghetti sauce to the top of each slice. Lightly cover the eggplant with the shredded
Mozzarella cheese and sprinkle with the Parmesan cheese.

Bake uncovered for 45 minutes or until the cheese is browned. Makes two to
three 13 x 9-inch baking pans. Serves 6 to 8.