FRIED EGGPLANT PARMIGIANA

Steps:

• 1. Wash & dry eggplant. Slice eggplant into 1/2 inch slices. Put aside.
• 2. Pour 1 cup of bread crumbs into a pie dish. (reserve the other cup for later if you need more bread crumbs)
• 3. In another pie dish, crack 3 eggs and add milk and whisk together. Add pepper if desired.
• 4. In a large, deep frying pan pour oil and heat on medium high.
• 5. While oil is heating, take eggplant(individually)and Dip into egg mixture then into the bread crumbs, Coating both sides. Depending on the size of you pan, Place 4 slices at a time to fry, 4 minutes on each side or until golden brown. In the mean time,on a large plate, place paper towels for the eggplant to drain on once it is fried.Continue until all eggplant is used.
• 6. Once eggplant has been fried, place in an 13x9 baking dish, layering with spaghetti sauce,until all eggplant is layered in the dish and sauce is used.
• 7. Once the eggplant and sauce are in the dish, sprinkle the parmasan and mozzarella cheeses over the eggplant/sauce.
• 8. Cover with foil and bake in oven at 350F for 30-40 minutes or until heated thoroughly.
• 9. While the Eggplant is baking...in a large pot boil water for linguini, follow instructions on pasta box.
• 10. Serve Eggplant atop of the linguini with a dollop of ricotta cheese. Sprinkle with extra parm/mozzarella if desired. Enjoy!