Eggplant Parmesan

This is a fairly simple recipe. It's easy to make and it doesn't require a lot of ingredients.It's also a bit healthier than most recipes because you don't fry the eggplant, you bake it.

You'll need: 
1 medium to large eggplant
Jar of tomato sauce
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
Panko crumbs
Olive oil

Preheat the oven to 375. Scramble the eggs in a bowl and add a little bit of water to them so they're not as thick. In another bowl, pour in about a cup of the Panko crumbs. You'll probably need more, but it's better to use a little at a time so you don't waste much. Slice the eggplant in equal size slices, best at about 1/2 inch thick or you can slice them the long way too. Dip them in the egg mixture and then into the crumbs, coating both sides. Lay them single layer on a baking sheet and drizzle olive oil over them. Stick them in the over for 12 minutes. Take them out, flip them over and sprinkle olive oil over the other side and put back into the oven for another 12 minutes or until they're golden brown. Take them out and layer them in a baking dish:

 layer of sauce

layer of eggplant

layer of sauce

layer of cheese

layer of eggplant

layer of sauce

remainder of cheese

Put in oven for 15-20 minutes or until cheese is melted.