Eggplant Parmesan Casserole

Eggplants prep: Cut the top off, slice ¼ inch thick lengthwise

Egg mixture: 6 eggs, ½ tsp salt, 3 tbs fresh parsley, ½ tsp pepper, ¼ cup Parmesan cheese

Take sliced Eggplant and dip in plain flour, then mix into egg mixture, letting sit for a while to soak it up for a couple of minutes.

Fry in olive oil, draining well.

In a Casserole dish, place in bottom of the pan in the following order:

marinara sauce(Can use Spaghetti Sauce)

Parmesan cheese

parsley

eggplant (layering them), getting sauce in between layers. 

Add ½ the marinara sauce as you did last time

Parmesan cheese

fresh basil leaves

mozzarella cheese

again with eggplant

Add more sauce

Parmesan cheese

parsley
basil

cover with mozzarella cheese

Bake 450 degrees middle rack for 8-12 minutes

My kids call this Eggplant Lasagna. As it tastes just like Lasagna.

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