Eggplant Parmesan

1. 1

   Slice eggplant in 1/4-inch slices.

2. 2

   Dip in slightly beaten egg and coat with breadcrumbs.

3. 3

   Brown both sides in skillet with oil, about 1 minute each side.

4. 4

   Place browned eggplant on paper towels to absorb oil.

5. 5

   In 9-inch round casserole dish, place a layer of eggplant, then spoon thin layer of sauce over and sprinkle Parmesan and Mozzarella over sauce.

6. 6

   Use a dash of chili powder on each slice.

7. 7

   Repeat layers and top with Mozzarella.

8. 8

   Microwave for approximately 5 to 10 minutes.

No additional tips available.