Eggplant Parmesan

Ingredients: 

1 large eggplant sliced into rounds

1 roma tomato sliced 

3 cloves of garlic minced

1 cup of fresh basil leaves

2 cups of shredded parmesan 

1 cups of shredded mozzarella 

1/3 cup of olive oil 

salt and pepper 

favorite spaghetti sauce

Italian breadcrumbs 

Skillet, 13x9 rectangular pan, square baking pan

Directions: 

In a large skillet, heat olive oil over medium heat. Cook all of eggplant rounds in oil until noticeably softened. Place cooked slices on a plate and set aside. 

Place breadcrumbs in a small bowl. Season with salt and pepper. You can add cheese to your coating if you'd like. Place each slice of eggplant in the coating, covering both sides and lay flat on rectangular pan. 

Heat oven to 400° and bake each side of the eggplant covered in coating for about 10 minutes on each side. Slices should be noticeably browned. 

Take your square pan and line the bottom with coated eggplant slices until completely covered. Prepare baking dish in the following order: Eggplant, tomato slice, sprinkle of garlic, basil, parmesan, and mozzarella. The top of your dish should be covered with only basil and parmesan. 

Bake for 20-30 min at 400° until cheese is browned.  Serve over pasta with more sauce as needed.