Eggplant Parmesan

The bounty of eggplant we had from our garden this year was simply amazing. A good portion of it went to family and friends. The last of the eggplant is here and yesterday I picked four small, beautiful eggplants. Unfortunately I did not photograph the most recent ones I picked, but the photo to the left is a good representation of the sizes we gave to others.
In most recipes, especially eggplant Parmesan I peel the eggplant because that oftentimes is where the bitterness comes from.
To reduce the fat and not fry each slice in oil as my mother did, I chose to bake the breaded slices in the oven with a small drizzling of olive oil to give the pieces some crispness.

•  4 small eggplant - peeled and sliced lengthwise
• 3 eggs
• 1/3 cup milk
• 3 cups plain bread crumbs
• 1 cup grated Parmesan cheese
• 2 tbsp. dried parsley
• 1 tbsp. granulated garlic
• 2 tsp. onion powder
• 1 tsp. dried basil
• 1 tsp. coarse ground black pepper (1/2 tsp. if you are using fine ground)
• Olive Oil
• Cooking Spray
• Spaghetti sauce
• Shredded mozzarella cheese and more grated Parmesan cheese for the layering the casserole.

1. Combine the eggs and milk. Whisk together
2. For the breading: combine the bread crumbs, 1 cup Parmesan cheese and all of the spices.
3. Dip the eggplant in the egg wash and then in the crumbs.
4. Lay on a foiled lined baking sheet that has been sprayed with a cooking spray.
5. Drizzle olive oil over the top of the crumbs.
6. Bake in a 350 degree oven for about 25 minutes until the crumbs are golden brown.
7. Spray a baking dish with the cooking spray.
8. Add some sauce to the bottom of your casserole dish.
9. Place the eggplant in, ladle in some sauce, add Parmesan Cheese and then some mozzarella cheese to each layer. Continue until you have all of the eggplant layered.
10. Top with any remaining mozzarella cheese.
11. Cover the top of the casserole dish with some aluminum foil.
12. Bake in a preheated 350 degree oven, covered for 40 minutes.
13. Uncover and bake until the cheese is nice and melted and golden.