No-fry eggplant parmigiana

Large eggplant, sliced into 1/4 inch thick slices, skin on

bread crumbs seasoned with salt and pepper

egg-wash (scramble an egg into a bowl with some milk and salt)

olive oil

Pasta sauce (made your way)

Shredded Mozzarella cheese

-Coat baking sheet with olive oil.

-Dip eggplant into eggwash, the coat with bread crumbs. Place in baking sheet. Spray top of eggplant with olive oil. You can also not coat the pan and just dip the eggplant very lightly in olive oil before laying it in the pan.

-Place baking sheet in middle of oven. Turn on the broiler and broil until golden.

-Layer the eggplant with a little bit of tomato sauce, and cheese then bake for about 30 minutes at 180 degrees Celsius.

Enjoy with some pasta.