Eggplant Parmesan


  1. Slice eggplants transversely in circles ~0.5 thick
  2. Dip in milk, then dip in breadcrumbs, and place on baking sheet
  3. Repeat for all pieces then bake in preheated oven at 375F for 10 minutes or until golden brown and skin looks crispy
  4. Now with a glass 13"x9" deep dish pan, starting with red sauce, layer with red sauce, eggplant, then cheese and repeat until all those ingredients are used up
  5. Finally, add the fresh parmesan cheese as the topmost layer
  6. Bake at 375F until some bubbling is visible at the edges, ~45-60 minutes