As promised, here is part two of the eggplant parmesan casserole recipe. (Yesterday, we made the sauce here.)
Here’s what you need for Part II:
1 large eggplant
1/2 cup Parmesan cheese
Here’s what you do:
Peel the eggplant, and cut into 1/2-inch disks. Beat the egg, and pour some flour onto a plate. Cover the eggplant slices in flour. Then dip in the egg. Next, cook the coated slices in a skillet in olive oil on medium heat.
Place a layer of eggplant slices in the bottom of the casserole dish. Then add a layer of parmesan cheese, using about half. Top with half of the sauce and then a layer of mozzarella cheese slices. Repeat these layers, ending with slices of mozzarella cheese.
Bake at 400 degrees for about 20 minutes. Serve on a bed of pasta.