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Eggplant Parmesan
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| 1 | eggplant, peeled and thinly sliced |
| 1 | egg, beaten |
| Italian Seasoned bread crumbs | |
| 1 cup | spaghetti sauce |
| 1 package | mozzarella cheese |
| Parmesan cheese | |
| 1/8 tsp | dried basil |
Preheat oven 350 degrees.
Sweat eggplant slices. Sprinkle salt and let sit for 30 mins. Rinse and pat with paper towel.
Dip slices in egg.
Combine bread crumbs and parmesan cheese in ziploc bag.
Shake slices in mixture.
Place on baking sheet covered in olive oil and bake for 10 mins per side.
In a 9 by 13 inch spread spaghetti sauce to cover bottom. Place a layer of slices in sauce. Sprinkle cheese. Repeat, ending with cheese. Sprinkle basil on top.
Bake 35 mins or until golden brown.
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