Eggplant Parmesan

So, this recipe isn't hard, but it is very time consuming. We don't make it often and when we do, we are home most of the afternoon anyway. However, it is one of our favorites. I don't stick to the recipe completely. I use less of the ricotta and mozzarella. We just do it to our personal preference. And I love that it is baked instead of fried.

1 Eggplant
2 Eggs
1 tablespoon water
8 oz Ricotta cheese
2 cups Mozzarella Cheese
26 oz jar of Pasta Sauce
1 cup Italian Bread Crumbs
Olive oil

Preheat oven to 400°. Spray a baking sheet with olive oil spray or brush with olive oil.

In a shallow bowl, combine eggs and water. Peel and slice eggplant (about ¼" thick). Dip eggplant slices into egg mixture and then into breadcrumbs to coat. Lay prepared eggplant on baking sheet. Drizzle with olive oil and bake for 20 minutes. Flip eggplant and drizzle again with olive oil and bake for another 20 minutes.

Change oven temperature to 350°.

Spray a 9x13 pan with olive oil spray. Layer pasta sauce, eggplant slices, ricotta cheese, ½ of the mozzarella cheese, eggplant,and then pasta sauce. Bake for 40 minutes. Add remaining mozzarella cheese to top and bake for 5 more minutes or until cheese is melted.

Serve with angel hair pasta.