1 Large Eggplant ~ 2 Eggs beaten ~ ¼ cup Almond Milk (or milk) ~ ½ cup Whole Wheat Bread Crumbs (or regular) ~ Vegetable Oil ~ Jar of Pasta Sauce (26 ounces - or homemade) ~ 4 cups (16 oz) Shredded Mozzarella Cheese ~ ½ cup Shredded Parmesan Cheese ~ ¼ tsp garlic powder ~ ¼ tsp onion powder ~ Pinch of salt and pepper
Instructions
Preheat oven to 350 degrees. In a shallow dish add the bread crumbs. In another dish combine the eggs, onion powder, garlic powder, milk, salt and pepper. Cut eggplant into ½ thick slices. Dip eggplant into the egg mixture then cover with the bread crumbs.
Heat vegetable oil (about ¼ inch) in a skillet over medium-high heat. Heat approximately one minute and then flip and cook for an additional minute. Eggplant should be browned on both sides. Place on a paper towel lined plate and repeat with the remaining slices.
Spread a ⅓ of the jar of pasta sauce in the bottom of a 13x9 inch glass baking dish. Layer the eggplant, half the mozzarella, and the pasta sauce. I ended up with 12 slices of eggplant and two layers. Sprinkle the top with the Parmesan cheese. Bake for 30minutes or until the eggplant is tender and the cheese is melted.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/recipes/eggplant-parmesan/