Easy fried eggplant

Our second attempt at eggplant Parmesan was even better than the first! It was super yummy and really easy. It was much like what I've had in restaurants and more of what I was hoping for when we decided to go ahead and make it.

Ingredients:
2 tbs canola oil
2 cups dry breadcrumbs
3 eggs beaten
1 large eggplant
Mozzarella cheese and marinara sauce.

Steps:
Peel and slice eggplant (the peeling seems optional. We didn't and it was plenty good and easy to eat.)
Heat oil in large skillet over medium-high heat.
Dip eggplant slices in egg, then in crumbs, and place in hot oil.
Fry 2-3 minutes on each side or until golden brown.
Drain on paper towel.
While hot, top with mozzarella cheese and pasta sauce.

Eggplant Parmesan

My husband and I are in the process of trying out various eggplant Parmesan recipes right now to see which we like best. Here is the one we tried tonight. We liked this one (so did my 6 year old) and we're anxious to try more versions of this!

Ingredients:
1 large eggplant, peeled and cut into 1/2" slices
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup dry bread crumbs
2 teaspoons olive oil
1 cup spaghetti sauce
1.5 cups shredded mozzarella cheese
Salt


After eggplant is peeled and sliced, lay it on a baking sheet and lightly salt the slices. Let them sit for a few minutes then pat them dry.
Set oven to broil. Generously spray both sides of the eggplant slices with cooking spray. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
Heat spaghetti sauce until heated through. Remove from heat; cover to keep warm.
Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.