Eggplant Parmesan

In this first video, I prepare and cook eggplant parmesan.

1) Recipe:
Ingredients
• 1 large eggplant
• 1 ½ Cups plain breadcrumbs
• 1 ½ Tablespoons garlic powder
• ¾ Tablespoon oregano
• ½ Tablespoon basil
• 2 pinches (about a teaspoon) salt
• ½ teaspoon black pepper
• ¾ Cup parmesan cheese
• 1 egg
• ½ Cup water
• ½ Cup or so of all purpose flower.
• 1 ½ jars spaghetti sauce
• olive oil
• 1 pound box of thin spaghetti (or other pasta)
• Provolone or mozzarella cheese

Directions:
Preheat oven to 375 degrees F.
Wash and peel eggplant, then slice into ½ inch slices. Set aside.
In a freezer bag or other container, combine breadcrumbs, garlic powder, oregano, basil, salt, pepper and parmesan cheese.
In a cup or small bowl, mix together 1 egg and ½ cup water.
Set out four dishes. In the first dish put the flower, second the egg mixture, next the breadcrumb mixture and an empty plate at the end.
Take a slice of eggplant and dredge it in the flour. Then dip it in the egg mixture, coating it on all sides. Let some drip off. Next, dredge it in the breadcrumb mixture on all sides. Then, place it on the plate. Repeat with the remaining slices of eggplant.
Put a thin layer of the sauce in the bottom of a 9×13 inch pan.
Brown the slices of eggplant in a frying pan with oil over medium to medium-high heat, for about 4 minutes, browning each side.
Place a layer of the browned eggplant in the baking dish. Spread a thin layer of sauce over the eggplant. If there is more, place a second layer of eggplant in the baking dish. Spread a thin layer of sauce over the top.
Place aluminum foil tightly over the baking dish. Put baking dish in oven for 20 minutes.
Heat the remaining sauce in a covered saucepan over medium to medium-low.
Cook pasta according to directions on box.
At 20 minutes, check the eggplant (remove the aluminum foil). The sauce should be bubbly. Now you can add cheese on top and return it to the oven (if you like), uncovered, for 8 minutes. Or until melted.