Ingredients:
1 large eggplants
3 cups flour
2/3 cup parmesan cheese
2 tablespoons dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
4 large eggs, beaten
1/2 cup water
olive oil
2 cups mozzarella cheese
3 cups spaghetti sauce
Directions:
Slice eggplant in 1 1/4 inch slices.
In a large bowl mix,parmesan cheese,flour and seasonings.
In a medium size bowl beat eggs and water.
On medium, heat large skillet with 1 inch deep of olive oil.
Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
Drain on paper towels,layer in 9×13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
This will resemble a nice thick lasagna when finished.
Bake 350 degrees 25 minutes.Serve with salad and bread sticks.
Servings: 8-10
Time preparation: 10 min.
Time total: 100 min.