What You Need:
2 Eggplants
Shredded Mozzarella Cheese (preferrably..or you can go get 2 bags of the shredded Western Family Italian cheeses. I like this way too a lot!)
Parmesan Cheese
Spaghetti Sauce (2 jars)
Can of diced tomatoes
3 eggs
water
flour
Making the Spaghetti Sauce:
OK so maybe this isn't so traditional, but I spice up the sauce a bit.
Add a can of diced tomatoes. Also add oregeno, parsley, garlic powder, italian seasoning to taste. My secret is to add a good amount of CHEESE to the sauce. That is the best part! I usually use the colby jack/cheddar mix. Or cheddar works fine.
Slice eggplant into 1/4 inch slices. Put salt on each piece, top and bottom.
Let it sit for half an hour. This helps suck moisture out of the eggplant to give it the right consistency. (may want to put eggplant in a colander)
Wash eggplant with water and dry it.
Dip in flour, top and bottom.
Dip in egg second. (2-3 eggs will be needed.)
Add touch of water to eggs.
Put in a pan with olive oil and fry each piece top and bottom til egg cooks.
Transfer eggplant to cooling rack. Cool off.
Get casserole dish.
Coat dish bottom with spaghetti sauce.
Lay down eggplant layer.
Sprinkle cheese! (Mozz)
More sauce on top
Continue layering, putting sauce and cheese on each layer.
All sauce should be gone.
Top with lots of cheese and parmesian.
Bake in oven for 30-40 minutes at 350-400.
BENE!!
