Inky's Eggplant Parmigiana
Eggplant Parmigiana
1 medium eggplant
1 egg
1 cup breadcrumbs
3 cups marinara sauce
Mozzarella cheese (I have no idea how much, I used 1/2 a block. Haha, block cheese.)
Slice eggplant into 1/4 inch rounds, about fourteen. Beat egg in bowl and coat eggplant in it. Coat with breadcrumbs and place in large greased baking pan. Repeat per round. Place in oven at 425 degrees for 30 minutes. Slice the cheese into squares about 1.5 inches by 1.5 inches. Flip when the breadcrumbs start to stick, add sauce and cheese. Bake for 10-15 more minutes, remove.