Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1.5-2 lbs eggplant sliced 1/4 inch; salt; 1/2 cup flour; 4 eggs; 2 cups Italian bread crumbs; 1/3 cup parmesan cheese shredded; zest from 1 lemon; 1/2 teaspoon garlic powder; 1/2 teaspoon basil; 26 oz pasta sauce (or homemade); 16 oz mozzarella cheese (shredded); 1/2 cup parmesan cheese (shredded); 1/4 cup fresh parsley or basil (chopped)