Eggplant Parmesan

The other day, Ryan and I were relaxing while Carter was napping and watched an episode of "Best Thing I Ever Made" on Food Network and saw them talk about eggplant parmesan.  It looked so good, we decided we had to make it that week.  We didn't use their exact recipe, but it certainly was delicious and maybe one of the best things I've ever made too.

Ingredients:

1 cup of shredded mozzarella cheese
1/2 cup of grated parmesan cheese
1 large eggplant, peeled, and cut into circular slices about 1/2 in thick
2 large eggs
2 tablespoons garlic powder
Salt & Pepper
2 cups marinara sauce (homemade or store bought)
3 cups bread crumbs
1 cup flour
Canola oil for frying

Eggplant frying in the oil

Ready to be baked

Pre-heat the oven to 350 degrees.  In a bowl, beat the 2 eggs with about a tablespoon of water and the garlic powder, set aside.  On a large plate, spread out the flour and season with salt and pepper.  On a separate plate, spread the breadcrumbs.  Meanwhile, in a large frying pan, heat (on medium-high) enough canola oil to cover the entire pan.  Start the dredging process with the eggplant- first dip in the flour, then the egg, and then finally the breadcrumbs.  Once all the eggplant slices are covered in breadcrumbs and the oil is ready, put slices in the frying pan in a single layer, careful not to overcrowd the pan.  Cook on each side for about 4 minutes, or until golden and crispy, and take out and let de-grease on a paper towel lined plate.  When all the eggplant is fried, it is time to build the layers to be baked.  Start by spooning on a thin layer of the marinara sauce, then add the eggplant, then more marinara, and finally about 1/3 of the cheese.  Continue this process once more and top with the remaining cheese. Bake until cheese is melted and bubbly.  If you have leftover eggplant pieces, they will freeze well.