EGGPLANT PARMESIAN
Marie's Eggplant Parmesan
1 large eggplant peeled and cut on an angle 1/2 inch slices, 2 cups of Italian seasoned bread crumbs, 6 eggs, 2 gallon size ziploc bags, 1 pkg. of thin spaghetti, 1 quart of your favorite sauce, 1/2 cup of olive oil, 1 cup of mozzarella cheese, a pinch of salt, pinch of pepper, a pinch of garlic, and a pinch of Italian seasoning.
Add 6 eggs to one ziploc bag and squish with fingers until well blended. Add peeled sliced eggplant into the bag and mix thoroughly by pressing sides of bag until eggplant is covered with egg mixture. Let soak for 10 minutes in refrigerator.
Fill the other ziploc bag with bread crumbs and add seasonings to the mixture. Mix well by squeezing the bag with fingers.
Remove Eggplant mixture from refrigerator and add 3 pieces at a time to the breadcrumb mixture. Shake the bag until all the mixture has completely covered the eggplant. Set aside on a plate. Continue the process until each eggplant slice is covered in breadcrumbs then add them to the plate of eggplant.
Place olive oil in a heavy skillet and cook on Medium High until very hot. Test by adding a drop of water to the oil. If the oil reacts to the water by making a noise then the oil is ready.
Add eggplant to the oil making sure that you do not overcrowd, usually 4 slices to a large skillet. Brown evenly on both sides and place on a large cookie sheet. When you have browned entire eggplant then add a few tablespoons of sauce to each slice and cover with mozzarella cheese. Bake at 350 until bubbly.
Cook spaghetti according to the directions. Plate it on a large platter. Heat sauce in a sauce pan and cover on top of the spaghetti except for 1/4 of the sauce.
Place eggplant on top of the spaghetti and cover with the remaining 1/4 of the sauce. Enjoy!