eggplant parmesan...

Photo via Martha Stewart

Last night's dinner was a delicious Eggplant Parmesan.  It was wonderful, even for a hot summer night.

Eggplant Parmesan

2 eggplants, peeled and sliced
Fresh or dry basil
2 jars of marinara sauce
3 cups of seasoned Italian bread crumbs
Olive oil
1 large package of shredded Mozzarella cheese
Shredded Parmesan cheese
2 eggs - beaten
Garlic powder
Pepper

1. Dip each piece of eggplant in egg and then coat both sides with the bread crumbs.
2. Place each piece in a single layer on a cookie sheet that has been sprayed with Pam.
3. Drizzle with olive oil and sprinkle with  ground pepper and garlic powder.
4. Bake in a 375 degree oven for 5 minutes on each side.
5. Put sauce in the bottom of a  9 X 13 casserole dish and place the baked slices of eggplant on top of the sauce in a single layer.
6. Sprinkle with Mozzarella and Parmesan cheese.
7. Add basil on top of this layer and more sauce.
8. Add the next layer of eggplant, cheese and basil.
9. Dot the cheese with more sauce and bake in a 350 degree oven for about 30 minutes or until it is bubbling.