Eggplant Parmesan

One day my husband and I are watching Throwdown with Bobby Flay on the Food Network and it is the Eggplant Parmesan recipe. We that was enough inspiration for me to make it on my own and let me say it worked out good!

Ingredients:

• 1-2 eggplants
• 3-4 cups bread crumbs
• 4 eggs, beatened
• Oil for frying
• 1 lb ground meat (optional)
• 2 - 28 oz cans of crushed tomatoes
• Salt
• Pepper
• Italian seasonings
• Garlic powder
• 24 oz mozzarella cheese
• 1/2 cup of grated parmesan

My first step was to make the sauce:

1. Brown ground meat (if you are using it) 
2. Add crushed tomatoes to a ground meat and bring to a boil. 
3. Cover on low heat for 20 minutes 
4. Add salt, pepper, italian seasoning, garlic powder, and anything else you like to add to your sauce and simmer another 15 mins. I also always add a tbsp of sugar to my red sauce

2nd step: Eggplant prep

1. Heat oil in pan to fry 
2. Peel eggplant and cut lengthwise. (I used my electric knife to cut it.) 
3. Dip the eggplant in the egg and then bread crumbs, cover generously on both sides 
4. Fry eggplant in oil until crispy, it takes a few minutes per side 
5. Set eggplant aside or layer as you go. 

3rd step: layering dish

1. In large baking dish, fill bottom with a layer of tomato sauce, eggplant, and then mozzarella cheese, and repeat. After the top layer of cheese is done, sprinkle the parmesan over the top 
2. Bake at 350 degrees for 35 minutes 
3. Serve and enjoy. I made mine the night before and then reheated it the next day in the oven at 350 degrees for 15-20 minutes. 

It was absolutely delicious and I was amazed it came out so well, especially since it was my first time making it. Next time I make it I am going to try and mix mozzarella cheese and provolone and see how that changes it up.