Individual Eggplant Parmesan

Instructions

1. Slice the eggplant into half-inch rounds.
2. Set 3 shallow bowls for breading:

• Add flour to one bowl.
• Whisk the eggs in another bowl.
• Stir the breadcrumbs, garlic powder, ¼ cup grated parmesan cheese, salt and pepper together in a shallow bowl.

3. To bread each eggplant, lightly dredge each round in the flour first, shaking off excess. Then dip in the egg mixture, making sure to get each side. Lastly coat each side in the breadcrumbs, pressing to make sure they stick and shake off excess. Put on a plate until ready to cook.
4. Preheat the oven to 400F.
5. To fry the eggplant rounds, work in batches, a few slices at a time depending on the size of your frying pan. Heat 1 tbsp of olive oil over medium high heat and when the pan is hot, turn down to medium heat. Cook breaded eggplant rounds for about 2-3 minutes per side, until the eggplant is golden brown. *IMPORTANT: Add about 1 tbsp of olive oil before cooking each batch.
6. Once all of the eggplant is fried, prepare the baking dish by spreading a thin layer of tomato sauce over the bottom of the dish, about ½ cup.
7. Then lay 6 fried eggplant slices on the tomato sauce. *Note: Use about half of the mozzarella cheese, tomato sauce and parmesan cheese for the first layer and the rest for the second layer* Next, top each eggplant round with a sprinkle of mozzarella cheese, a generous tablespoon of tomato sauce and a sprinkle of parmesan cheese. Place the next layer of eggplant rounds on top and repeat with the remaining mozzarella cheese, tomato sauce and parmesan cheese.
8. If you have any leftover tomato sauce, add it to the baking dish around the edges of the eggplant. If you have any leftover cheese, add to the top of each eggplant parmesan.
9. Bake uncovered for 25-30 minutes until the cheese is browned and bubbling.
10. Serve garnished with fresh basil and oregano.