First, I sliced up 2 large eggplants
After that I dipped each slice in a beaten egg, then in panko bread crumbs and laid them on a baking sheet. They went in the oven for 15 minutes at 375 degrees, then were flipped and baked for another 15 minutes.
Once my eggplant slices were cooked, I removed them from the oven and laid them in a single layer in a 9x13 baking dish. I topped that with a layer of tomato sauce (about half a jar), then a layer of mozzerella & parmesan cheeses (about 1/3 cup each).
After two layers of each ingredient and ending with cheese, I popped the dish back in the oven for 20 minutes (until the cheese was well-browned on top).
PS, that corner with no cheese on it was not a mistake. I think I'm lactose intolerant, so I'm trying to cut it out of my diet. Lame. :/
This is definitely a good comfort food for vegetarians and meat-lovers alike. Way back near the beginning of this blog I made chicken parmesan, but you can substitute chicken in this recipe as well if you're not a fan of eggplant. My mom always insists on having plenty of food, so I doubled the recipe she gave me. The original amount would be great for 4 people, though.