Eggplant Parm

One of my go-to recipes when I have company, this hearty dish makes a ton and satisfies most meat-eaters.

2-3 medium eggplant peeled and sliced into 1/2" rounds
4 cups bread crumbs
Bunch fresh parsley
Handful of fresh oregano
2 cups white or whole wheat flour
2-3 eggs, beaten
Olive oil
Spicy red pepper spaghetti sauce (Classico makes a good version)
Big bag of shredded mozzarella (or fresh mozz would be awesome)
Shredded Parmesan
Fresh basil

Chop parsley and oregano and add to breadcrumbs. Dip eggplant rounds into flour, then dredge in egg, then in seasoned breadcrumbs. Heat 1/4" of olive oil in bottom of frying pan. Fry eggplant in batches in olive oil. Salt to taste when removed from oil and drain on paper towels. Spoon a small amount of tomato sauce in the bottom of a large glass baking dish and spread. Layer fried eggplant over the sauce, top eggplant with mozzarella and sprinkle with parmesan. Repeat eggplant, sauce, cheese layers. (Depending on the size of your eggplants you might have enough left over for another small baking dish.) Bake eggplant for 20 minutes until bubbly and cheese is melted. Top with chopped fresh basil and serve.

*Gourmet's note: Use fresh breadcrumbs and make your own tomato sauce to make this dish extra fancy.

**Cheater's note: Use Italian seasoned breadcrumbs instead of fresh herbs and skip the fresh basil at the end.