Eggplant Parmesan

INGREDIENTS:

1-2 cans of italian styled diced tomatoes

1-2 cups of italian style bread crumbs

3/4 cup of Parmesan Cheese

Salt and Pepper

2 large eggs

1/2 cup flour

1 small globe eggplant, sliced into 1/4 inch thick rounds

1/2 cup vegetable oil

1 cup shredded mozzarella cheese

1/4 cup chopped fresh basil (optional)

DIRECTIONS:

Adjust an oven rack to the lower-middle position and heat to 425 degrees. Mix bread crumbs with Parmesan cheese, salt and pepper. Beat the eggs in a pie plate. Combine the flour and 1/2 tsp pepper in a large zipper-lock bag. Place the eggplant slices in the bag of flour, shake the bag to coat the eggplant and then remove the eggplant and shake off excess flour. Using thongs, coat the floured eggplant with the egg mixture, allowing the excess to drip off. Coat the eggplant with the bread crumbs, pressing on the crumbs to help them adhere. Lay the breaded slices on a wire rack set over a baking sheet. Heat the oil in a 12-inch oven safe nonstick skillet over medium high heat until simmering. Add half the breaded slices to the skillet and cook until well browned on both sides- about 4 minutes, flipping halfway through the cooking. Transfer the cooked eggplant to a wire rack and repeat with the remaining breaded eggplant. Pour out the oil and wipe the skillet with a wad of paper towels. Spread 1 cup of the tomatoes on the bottom of the skillet. Layer the eggplant slices evenly into the skillet, overlapping them slightly. Dollop the remaining tomatoes onto eggplant and sprinkle with Parmesan and mozzarella, leaving the other 1 inch of the eggplant slices clean. Transfer the skillet to the oven and bake until bubbling and the cheese is browned, 13-15 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil and serve.