Eggplant Parmesan

Ingredients
1 eggplant, peeled, sliced and laid out to dry (it you put salt on the eggplant slices, it releases some of the water...which is good)
 
2 eggs
1 cup italian bread crumbs
1/4 cup parmesan cheese
 
Sauce (make you own or buy it at the store. I make my own buy using a can of crushed tomatoes and adding onions, garlic, mushrooms, and seasoning; italian seasoning, salt, pepper, garlic powder)
 
Directions
Peel, slice, salt, and lay out your eggplant slices over paper towels. Meanwhile, prepare two baking sheets with baking spray, and begin heating your sauce. Beat eggs in a bowl and pour onto a plate. Mix the bread crumbs and parmesan and also pour onto a separate plate. Dredge each slice of eggplant in eggs and then cover with bread crumbs. Place onto the baking sheet. Repeat until all the eggplant is coated and prepared.
 
Place eggplant into the over at 350 degrees and bake for 7 minutes. Flip the eggplant and bake for another 7-10 minutes or until the eggplant is light brown and crispy.
 
Assemble the dish in a 8X8 casserole dish (or slightly larger depending on the size of your eggplant. Keep in mind that you want at least two layers of eggplant). Spread about 2 TBSP of sauce on the bottom of the dish. Add one layer of eggplant and a layer of sauce, repeat layers until you run out of the eggplant and sauce. Bake the dish at 350 for 15 minutes.
Serve with lettuce, pasta or by itself:) I typically serve it by itself with a side salad and a bed of lettuce for lunch the next day.
--Bethany