Rocco DiSpirito’s Eggplant Parmesan Recipe

Preheat oven to 375°F.

In a shallow dish, combine breadcrumbs, parmesan cheese, oregano, garlic powder, salt, and black pepper.

Place flour and eggs into two separate shallow dishes.

Dredge eggplant slices in flour, then dip in eggs, and coat with breadcrumb mixture.

In a large skillet, heat olive oil over medium-high heat. Working in batches, cook eggplant slices until golden brown, about 2 minutes per side.

In a 9×13 inch baking dish, spread a thin layer of tomato sauce. Arrange cooked eggplant slices in a single layer over sauce. Top with more tomato sauce and shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with cheese on top.

Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until cheese is golden and bubbly.

Let cool for 5 minutes before serving.