Eggplant (aubergine) Parmesan

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• crushed corn flakes
• 3 eggs (beaten)
• 1 (8 ounce) package shredded mixed cheeses (sargento 6-cheese or 4-cheese blend)
• extra virgin olive oil
• 1 pint good thick marinara sauce
• salt & pepper

Recipe

• 1 peel the eggplant& cut off the stem edge.
• 2 mix the beaten eggs in a bowl.
• 3 pour crushed cornflakes in a large plate.
• 4 slice the eggplant into 1/4" thick slices.
• 5 pat the slices dry with paper towel.
• 6 dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
• 7 place eggplant slices into large skillet with olive oil.
• 8 make sure the skillet& oil is extremely hot before you place the slices into the skillet.
• 9 sprinkle salt& pepper to taste.
• 10 brown until golden brown on both sides.
• 11 spray the inside of a large glass baking dish with pam or cover with oil or shortening.
• 12 place the eggplant slices, one row at a time lengthwise, into the baking dish.
• 13 after the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
• 14 then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
• 15 continue until the baking dish is filled.
• 16 place into preheated 350 degree oven until the cheese melts& bubbles.
• 17 remove from oven& serve.