Eggplant Parmesan

Here is my entry to Pooja's Vegetable of The Week



Ingredients

2 medium eggplants
salt
2 jumbo eggs/egg substitute/ you can also replace ½ tsp bkg powder in 2 tblsp water for each egg for eggless recipe although I have not tried it
2 cups dried bread crumbs ( I use italian seasoned crumbs)
Oil
1/2 cup grated Parmesan cheese
Dried oregano (about 1 tsp)
Fresh basil (if you don't have fresh, you can use dried)
Sliced mozzarella (I buy one store packaged ball, you can also use shredded)
3 cups tomato sauce (I used Prego Chunky garden Tomato onion garlic sauce-10oz jar)

Method
Cut off ends and peel the eggplants. Cut into rounds. Sprinkle salt on eggplant slices and let it rest for about 15 to 30 min to drain. Preheat oven to 350 degrees F. Pat dry each slice off eggplant using paper towels. Beat two eggs in a wide mouth bowl. Spread bread crumbs on a plate. Dip each eggplant in the egg and then coat with breadcrumbs. Lightly pan fry in little oil till both sides of eggplants are golden brown. Let fried eggplant rest on paper towels to drain excess oil. Rub few drops of olive oil on the bottom of a glass lasagna dish. Arrange half the eggplant slices on the bottom. Sprinkle with oregano and ¼ cup Parmesan cheese. Layer slices of mozzarella. Add half the tomato sauce. Repeat layer this time adding fresh basil as well. Sprinkle mozzarella on top. Bake at 350 for 30 minutes. Serve with warm rolls and a tossed salad.