Kathy's Quick and Easy Eggplant Parmigiana

1. 1

   Add oil to a skillet to 1/2 inch depth.

2. 2

   Peel and slice the eggplant into 1/4 inch slices.

3. 3

   Dredge in the flour and dip in the eggs to coat on all sides.

4. 4

   In medium hot heat fry the eggplant until lightly golden on both sides.

5. 5

   Remove to a paper towel lined cookie sheet and continue to fry until all eggplant is fried.

6. 6

   Only dip in the eggs when you can add the slices to the frying pan, do not dip ahead.

7. 7

   Once you are finished, place a small amount of sauce in the bottom of your glass baking dish.

8. 8

   Add a single layer of eggplant, a sprinkle of romano, salt and pepper and a light layer of sauce.

9. 9

   Continue layering until all eggplant is used.

10. 10

    Add the water to your sauce jar and shake well, add this water to the side of your casserole dish and then top with a generous sprinkle of the shredded cheese.

11. 11

    Cover and bake in.

12. 12

    a 350* oven till bubbly and heated through, about 25 minutes.

13. 13

    **Please note that the measurements for oil, flour and eggs will vary depending on the size of your eggplant.

14. 14

    **Often times I will prepare three or four eggplants through the flour/egg and frying steps, layer between waxed paper and freeze in Ziploc bags to use later.

15. 15

    It freezes very well and then is a simple dinner to prepare at a moment's notice.

* Per serving · 4 servings · Values may vary.