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Easy Eggplant Parmesan

Status Approved
Name	Easy Eggplant Parmesan
Category	Casseroles & Entrees, Side Dishes, Vegetables
Serves/Yields	4 servings
Source	Kate
Difficulty	Easy
Prep. Time	20 minutes
Cook Time	30 minutes total
Introduction
	This isn't authentic Italian style eggplant parmesan but it is delicious and easy.
Ingredients
	1 medium to large eggplant 1/2 jar Barilla marinara sauce 1 cup fine, dry breadcrumbs 1/2 cup fresh grated parmesan cheese 4 to 5 slices fresh mozzerella 4 Tbsp minced basil Olive_oil for frying 1 large egg 2 Tbsp water Salt
Directions
Step: 1	Slice eggplant into rounds, about 1/2 inch thick. Sprinkle both sides of each slice with salt and place in a colander set over a plate to drain the bitter juice,about 1 hour.
Step: 2	In a heavy skillet, heat the olive oil over medium high heat.Beat the egg with the water. Dip eggplant slices in the egg and then the breadcrumbs.Fry the eggplant slices a few minutes on each side until golden brown.
Step: 3	Place on paper towels to drain while you cook the remaining slices. It's a good idea to rinse the pan and use fresh oil between batches to avoid burned breadcrumbs on the bottom.
Step: 4	In a large shallow casserole dish, place a thin layer of the sauce,then a layer of eggplant slices sprinkled with half the basil and parmesan. Add another thin layer of sauce followed by remaining eggplant slices, a thin layer of sauce, the remaining parmesan and basil and finally the fresh mozzerella. Bake uncovered at 350 for 20 minutes, until hot and bubbly and cheese is melted.

Time submitted: Wednesday, July 20. 2005 at 19:52:23
Contributed By: Kate

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