• Eggplant
• Eggs
• Salt
• Pepper
• Seasoned bread crumbs
• Parmesan cheese
• Garlic powder
• Mozzarella cheese

Peel outside edge of an eggplant; slice into ½ inch slices.

In a shallow dish, beat 2-3 eggs and season with salt and pepper.

In a separate shallow dish, mix approximately two cups seasoned bread crumbs with parmesan cheese and garlic powder (to your individual taste).

Heat vegetable oil in a frying pan; dip sliced eggplant in egg mixture and then coat with bread crumb mixture. If oil is not hot enough when placed eggplant is placed in the oil it will absorb the oil rather than fry properly. Fry in the hot oil, turning once to brown both sides, cooking until the eggplant is soft. Do not overcook eggplant as it will become soggy. Remove slices from oil and place on paper towels to drain.

NOTE: Fried eggplant can be served immediately after frying. To make Eggplant Parmigiana, continue to the next step.

Layer fried eggplant slices in a 9" x 9" casserole dish with jarred sauce of choice and shredded mozzarella. Bake at 350-375 degrees Fahrenheit for approximately 20 minutes to allow mozzarella to melt and the eggplant to heat through.