Kim's Kitchen

Eggplant Parmesan

• 2-3 Medium Eggplant or 6-7 small ones
• 1 C. Flour
• Salt
• 2 tsp. Lemon Pepper
• 1 T. Dried Parsley
• 2 Eggs
• 2-3 T. Water or Milk
• 2 C. Breadcrumbs
• 2 tsp. Granulated Garlic
• 1 tsp. dried Basil
• 1/2 tsp. Dried Oregano
• 2 Jars Marinara Sauce
• 3 C. Shredded Italian Blend Cheese (Must Include Parmesan)

After washing Eggplant, slice into 1/4"-1/2" thick slices. Spread out on a cutting board, the counter or a baking sheet. Sprinkle liberally with salt & let rest for about 30 minutes.

Pat dry the Eggplant with paper towels, removing excess liquid and salt brine.

In a shallow dish or pie/cake pan mix together Flour, Salt, Lemon Pepper & Parsley. Set Aside.

In another shallow dish or pie/cake pan whisk together Eggs and Water or Milk. Set Aside.

In a third shallow dish or pie/cake pan mix together Breadcrumbs, Garlic, Basil & Oregano.

Heat Oil in shallow frying pan. Preheat Oven to 375.

Dredge each Eggplant Slice in Flour mixture, Egg Wash & Breadcrumbs (in that order). Fry in hot oil on each side until golden brown. Removed to paper towel lined baking sheet to drain. Cook all slices.

Cover the bottom of a 13"x9" baking dish with a layer of Marinara Sauce. Layer Eggplant on Sauce. Add Shredded Cheese on top of Eggplant. Repeat with 1 more layer of Eggplant, Sauce then Cheese. (In that order.)

Bake uncovered for about 30-35 minutes, until bubbly and crusty on top.

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