eggplant parmesan

ingredients

• 1 egg
• 1 TB water
• 1/2 tsp lite salt
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp dried minced onion, crushed
• 1/8 tsp oregano
• olive oil for frying
• 1 large eggplant, peeled and sliced thinly
• 1 quart spaghetti sauce
• 1/2 lb shredded mozzarella
• 1/4 cup parmesan

method

Beat egg and water in small bowl. In second small bowl, mix parsley, garlic, onion and oregano.

Heat skillet with just enough olive oil to cover the bottom over medium heat.

In batches, dip eggplant in egg wash, then in spice mixture, then place in pan to fry. Turn, fry other side, then remove to plate. You will need to add olive oil after each batch as the eggplant soaks it all up.

When done cooking eggplant, layer in lasagna pan as follows:
1 cup sauce
1/2 eggplant
1 cup sauce
1/2 of mozzarella
1 cup sauce
1/2 eggplant
1 cup sauce
1/2 of mozzarella
all of parmesan

Bake at 350 degrees for 45 minutes.

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