Eggplant Parmesan

I didn't grow up eating eggplant, but for some reason I really love it.  One of my favorite ways to prepare it is by making eggplant parmesan.  I really like to use eggplant from the garden for this, but my plants are just now starting to bloom, so I had to buy one from the store.  I highly recommend salting your eggplant for an hour before cooking.  It makes a big difference!  This recipe serves 2 people, but is easily doubled.

Eggplant Parmesan
1 large eggplant, sliced into 1/2 - 3/4 inch circles
1/4 cup olive oil
1 cup all purpose flour
1 egg, beaten
1 1/2 cups seasoned bread crumbs
2 cups of pasta sauce
1/4 cup parmesan cheese
1/2 cup or more shredded mozzarella cheese

1) Salt the eggplant to get rid of the bitter juices for one hour.  Rinse eggplant in cool water to get rid of salt and bitter juice.
2) Take 3 shallow bowls and place flour in one, the beaten egg in the second, and the bread crumbs in the third.
3) Add olive oil to a heavy skillet and heat over medium heat
4) Dip eggplant into flour, shake off any excess, then into egg, and finally into bread crumbs. 
5) Add to skillet and fry for 3 - 5 minutes per side.
6) Place fried eggplant in a large baking pan and top with Parmesan cheese, pasta sauce, and mozzarella cheese.
7) Preheat broiler to high.
8) Broil 2 - 4 minutes, or until cheese is bubbly.

9) Serve with bread :)