2 eggs, beaten
1/4 c milk
Dash garlic powder
Dash onion powder
Dash salt
Dash black pepper
1 large eggplant, cut into 1/2 inch-thick slices
1/2 c sasoned dry bread crumbs
Vegetable oil for frying
1 jar (about 26 ounces) pasta sauce
4 c (16 ounces) shredded mozzarella cheese
2 1/2 c (10 ounces) shredded Swiss cheese
1/4 c grated Parmesan cheese
1/4 c grated Romano cheese
1. Preheat oven to 350 F. Combine eggs, milk, garlic powder, onion powder, salt and pepper in shallow bowl. Dip eggplant into egg mixture; coat in bread crumbs.
2. Add enough oil to large skillet to cover bottom by 1/4 inch. Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels. Cover bottom of 13x9 inch baking dish with 2 to 3 tablespoons pasta sauce. Layer half of eggplant, half of mozzarella cheese, half of swiss chesse and half of remaining sauce in dish. Repeat layers. Sprinkle with parmesan and romano cheeses.
3. Bake 30 minutes of until heated through and cheeses are melted.
Shayla Asay
