Eggplant Parmesan

Taken from Culinary Kicks

1 large eggplant, 1/4 inch slices
1 egg
1 tbsp water
1/2 cup flour
1/2 tsp paprika
1/2 tsp oregano
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tsp dried basil
salt and pepper to taste
enough oil to cover bottom of frying pan 1/4 inch thick
1 1/2 cups marinara sauce
1 ball of fresh mozzarella cheese, packed in water

Lightly salt the eggplant slices and set in a large colander to rest for 30 minutes then rinse eggplant and pat dry with a paper towel.

Slice mozzarella cheese into thin slices and set aside. In a small bowl whisk together egg and water to make an egg wash and set aside.

In a shallow dish mix flour, paprika, oregano,and a dash of salt and pepper, In another shallow dish, mix bread crumbs, Parmesan cheese, basil, and a dash of salt and pepper. Dip the eggplant into flour mixture to coat it lightly on both sides, then dip into the egg wash and let excess drip off. Then dip into breadcrumb mixture and be sure to get a thick coat on the eggplant. Fry eggplant in oil on both sides until crisp and golden. Drain on paper towels.

After all eggplant is cooked, lay slices slightly overlapping in a shallow baking pan. Pour marinara sauce over eggplant and top with slices of mozzarella cheese.

Broil 6 inches from heat until cheese is melted and bubbly. Serve immediately