How to make eggplant parm

Supplies

Slice the eggplant 1/4 or 1/2 inches thick

Continue slicing the eggplant

After cutting the eggplant lay them on a pan lined with paper towels

Add a pinch of kosher salt on every eggplant

Add 3 tbsp of oil to a frying pan

Heat the pan on medium until oil is hot *don't let the oil burn*

Get 2 cups of breadcrumbs

Add the 2 cups to a bowl

Mix the 4 eggs, a pinch of kosher salt and a pinch of pepper in a bowl until blended

Dip the eggplant into the egg mixture and then the breadcrumbs one at a time

Once the oil is hot add the breaded eggplant into the pan

After a few eggplant there will be less eggplant, so add a little more if necessary

After the eggplant have fried lay them on another pan lined with paper towels

Continue to lay the eggplant on the paper towels

Set the oven at 350 degrees Fahrenheit

First add in a thin layer of sauce at the bottom of the pan so that the eggplant won't stick

Start to layer the sauce, eggplant and cheese

The last layer of the parmigiana should be cheese

Sit the eggplant parmigiana on the top rack of the oven

After putting the eggplant parmigiana in the oven set the timer for 45 minutes

Take the eggplant parmigiana out the oven, let cool for 2 minutes and then enjoy!