Eggplant Parmesan

American Eggplant Large - 1

Marinara sauce - 1 1/2 cups

Mozzarella/Goat cheese - Few slices

Parmesan cheese - 1/4 cup

Eggs - 2

Milk - 4 tbsp

Seasoned Italian Bread crumbs - 1 cup

Mustard - 1 tbsp

Salt and pepper - to taste

Oil - 1 tbsp

Wash and slice the eggplant into 1/2 inch discs. In a bowl, break the eggs and add the milk, mustard salt and pepper and whisk until well incorporated. In another bowl, mix the bread crumbs, parmesan cheese and some pepper.

Dip the eggplant slices in the egg mixture, and then in the crumbs. Remove and set aside. Complete this step with all the slices. on a griddle, drizzle some oil, and fry the slices in a single layer, turning once half way. Cook till crisp on both sides.

Pre-heat the oven to 400F and places the slices on a baking sheet and bake for another 10 min.

On another sheet, place one slice, top with some marinara sauce. Top with another slice and repeat the process for 3 to 4 slices. Top with some mozzarella cheese and sprinkle some parmesan too.

Place in the oven until the cheese melts. I used 1 tbsp crumbled goat cheese for each of the stacks.

When the cheese melts, remove from the oven.

Serve with pasta or a salad.