Joyce's Eggplant Parmesian

Can of crushed tomatoes on the stove with the spices you like - we put red pepper, basil, dried onion, parsley, garlic (no oregano) on the stove low temperature.

Take one medium eggplant and peel and cut into thin slices and put on the side.

1 lb of mozzarella either already shredded or shred yourself

Beat an egg with a drop of water.

bread crumbs (we prefer plain) add Italian cheese, basil, parsley, chopped garlic,

Take the pieces of eggplant and put in the egg and then into the bread crumb mixture.

Put a little sauce in the bottom of your pan and then layer it with eggplant that is coated - add Mozzarella and Italian cheese and a little sauce keep on layering until done (like a lasagna or baked ziti).

Add your own spices how you like in your sauce. I put what we put in ours and we did one can of water per one can of crushed tomatoes.

Cook 375 degrees for one hour or until the top is browned and the eggplant is soft.

Serving Size: 12 X 18 inch pan a 3 X 3 serving

Number of Servings: 1

Recipe submitted by SparkPeople user JESAPP734.