Eggplant Parmigiana

Ingredients

• 2 whole eggs, beaten
• 1/4 cup milk
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 whole large eggplant, cut into 1/2 inch thick slices
• 1/2 cup seasoned dry bread crumbs, you can use Pepperidge Farm stuffing crumbs
• 1 whole spaghetti sauce, about 26 ounces, jar
• 4 cup shredded mozzarella cheese, 16 ounces
• 2 1/2 cup shredded Swiss cheese, 10 ounces
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• vegetable oil, enough to cover skillet bottom by 1/4 inch

Steps

1. Combine eggs, milk, garlic powder, onion powder, salt and pepper in a shallow bowl; mix well.

2. Dip eggplant slices in the egg mixture and then coat in bread crumbs.

3. Add enough vegetable oil to a large skillet to cover the bottom by 1/4 inch. Heat over medium-high heat.

4. Brown eggplant in batches on both sides; drain on paper towels.

5. Cover the bottom of a 13x9 inch baking dish with 3 tablespoons of sauce.

6. Layer half of the eggplant, half of the mozzarella cheese, half of the Swiss cheese, and half of the remaining sauce in the dish. Repeat layers.

7. Sprinkle with Parmesan and Romano cheeses.

8. Preheat oven to 350°F and bake 30 to 35 minutes, or until heated through and cheeses are melted.

   33 min