Eggplant Parmesan

What you need:
3 eggplant, cut into 1/2 inch slices
3 eggs, beaten
3 cups Italian seasoned bread crumbs
3 jars spaghetti sauce
Shredded mozzarella cheese
Shredded parmesan cheese
Dried basil
Extra Virgin Olive Oil

What to do:
1.Preheat oven to 450 degrees F

2. "Sweat" eggplant slices. Do this by covering slices with salt (don't be afraid of using too much, it will all be rinsed off) one side is fine. Let sit 20-30 mins...it is science before your eyes. When the time is up rinse and thoroughly dry slices.

3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet that has been covered with EVOO. Bake in preheated oven for 8 minutes on each side.

Meanwhile prepare pasta of choice...Then you can do one of two things...

In a 9x13 inch baking dish plus a baking dish one size smaller (This is a huge recipe and one dish just isn't enough) spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown. Serve over pasta.

OR

Put a layer of cooked pasta in the bottom of your baking dishes, layer with eggplant, cover with sauce, mozzarella, parmesan and then sprinkle with basil. Place in over under broiler until it reaches desired goldenness.

I did not list a specific measurement for cheese or basil...just use as much as you would like. And like I said this is a huge recipe...I made this on Monday for Tod, Brooks and I and we are still eating it Thursday and should be gone by tomorrow.

Recipe courtesy All Recipes, although I did make a lot of changes :)