Eggplant (Aubergine) Parmesan

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   ["Peel the eggplant& cut off the stem edge.", "Mix the beaten eggs in a bowl.", "Pour crushed cornflakes in a large plate.", "Slice the eggplant into 1/4"" thick slices.", "Pat the slices dry with paper towel.", "Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.", "Place eggplant slices into large skillet with olive oil.", "MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.", "Sprinkle salt& pepper to taste.", "Brown until golden brown on both sides.", "Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.", "Place the eggplant slices, one row at a time lengthwise, into the baking dish.", "After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.", "Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.", "Continue until the baking dish is filled.", "Place into preheated 350 degree oven until the cheese melts& bubbles.", "Remove from oven& serve."]

* Per serving · 4 servings · Values may vary.

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