Ingredients
1/2 cup all-purpose flour2 eggs, lightly beaten2 cups dry bread crumbs1 tablespoon minced fresh basil or 1 teaspoon dried basil2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon white pepper1 large eggplant, peeled and cut into 1/2-inch slices4 tablespoons olive oil1 jar (25 ounces) marinara sauce1/2 cup grated Parmesan cheese
Preparation
Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture.
In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese.
Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
