Eggplant Parmesan

Christy loves eggplant! Here is a great recipe for a delicious and versatile veggie!

Ingredients:

- 2 small to medium sized purple eggplants
- 2 c. of your favorite marinara sauce
- slices of fresh mozzarella (or approx. 1 1/2 c. of shredded moz.)
- 1 c. seasoned bread crumbs
- 1/2 c. all-purpose flour
- 2 eggs (beaten)
- Salt
- Ground black pepper
- Peanut or vegetable oil for frying.

Heat the marinara over medium low heat in a sauce pan.

Cut eggplant into 1/2 inch slices discarding the ends. Place the flour, eggs, and bread crumbs into their own individual bowls. Pour enough oil in a heavy high-sided pan, cast-iron is best. You want enough to come up about 1/4 inch in the pan. Heat oil over medium high heat.

Lightly dredge each slice in the flour, tapping lightly to get rid of excess. Once floured, dredge in the beaten egg til coated. Then dredge in the bread crumbs and gently place into the oil. Repeat until the pan is full but not crowded. Work in batches. Fry until golden brown on each side, about 4 minutes. Remove from the pan and place on a cooling rack or paper towels to drain.

Once all the eggplant is fried and drained, place individual servings (3-4 eggplant slices) on an oven-safe plate, spoon marinara sauce over eggplant and top with slices of mozzarella. Place under the broiler until cheese is melted and bubbly.

Serve with spaghetti or your favorite pasta!