Eggplant Parmesan

2 medium to large sized eggplants
1 to 2 cups plain or Italian-flavored bread crumbs
1 egg
1/4 cup milk or cream
Non-stick cooking spray
32 ounce or more spaghetti sauce (either homemade or purchased)
2 cups mozzarella cheese
1/4 cup Parmesan cheese

Preparing the eggplant
Peel and slice the eggplant into 1/2 inch slices.  Place eggplant into a bowl and cover with salted water (about 1 tablespoon of salt).  (This was my mother’s method of taking the bitterness out of the eggplant.  I skipped this step once and regretted it.)  Let the eggplant soak in the salted water for about 15 minutes.  Using a colander, drain the water and rinse thoroughly.  Pat dry.

Combine the egg and milk in a shallow dish.  Place the bread crumbs in another dish.  Dip each slice of eggplant first in the egg mixture and then coat with the bread crumbs. Place the eggplant in a single layer on baking sheets coated with cooking spray.  Spray the tops of each slice with the cooking spray.

Place the eggplant in a 400 degree oven and bake for 15-20 minutes or until brown, turning once.

Note: I used to the fry the eggplant and that is how my mother made it.  But I’ve come to prefer baking it instead – less fuss and fewer calories. 

Assembling the dish
Coat the bottom of a 9 x 13 inch baking dish with the sauce.  Layer half of the eggplant slices. Cover generously with the sauce.  Next add half of the cheese.  Repeat the layers.

Bake at 350 for 20-30 minutes until bubbly.