Eggplant Parmesan

Ingredients:
2 large eggplants
1 1/2 shredded mozzarella
1/2 cup shredded parmesan
1 cup of seasoned breadcrumbs
1 egg
2 cups of passatta
2 tbsp of olive oil

Directions:

Slice the eggplants into 1/3 inch thick slices
Preheat oven to 375° F
Dip eggplant slice in beaten egg and then lightly coat with the bread crumbs
Place eggplants in a greased large baking sheet
Bake for 8 minutes, then turn slices and bake for another 5 minutes or until soft.

Pour the pasata on a casserole pan and stack 3-5 eggplant slices together.

Sprinkle the cheeses on top of the eggplant.

Bake for 20 minutes at 350 degrees.