Best Eggplant Parmesan Ever!

First slice the eggplant into discs about 1/4-1/2 inch think (or 1cm which is .39 inches). Then crack the eggs into a bowl, add a splash of milk, and beat them.

Line up two more bowls: one with flour and one with breadcrumbs. Then take the eggplant slices, drop them into the bowl of flour until covered, then into the bowl of egg, and finally into the breadcumbs. I do this whole process for each slice individually with a fork because it will make your hands really messy otherwise.

Once you have breaded the eggplant, heat olive oil in a pan (cover the whole bottom) to medium heat. Once you can flick water on the pan and hear it sizzle, it’s hot enough. Then fry the eggplant briefly until the breading is slightly browned. Put the finished ones on a paper towel to dry them. Add more olive oil as needed to keep the pan covered.

Once the eggplant is finished, put a bit of the sauce into a large baking dish (I use the biggest one I have, about 13″), and spread it around to cover the bottom. Then layer the eggplant slices on top of each other in the pan. Pour the rest of the pasta sauce on top and spread around evenly. Then sprinkle cheese on top.

Bake in the oven for 35 minutes at 350 degrees, and enjoy!