Instructions

• Cut top and bottom off eggplants.

• Slice 3/4 inch slices of eggplant.

• Add salt, pepper, and granulated garlic to flour.

• In separate bowl, beat eggs with water.

• Coat eggplant slices in flour, drench in egg wash and then coat in bread crumbs.

• Fry breaded eggplant in olive oil on both sides until brown, drain on paper towels, and place in baking dish.

• While eggplant is still hot sprinkle on Parmesan cheese.

• Top with Sansonetti Sauces Marinara Sauce, Eggplant Pasta Sauce or Spicy Arrabiata Pasta Sauce.

• Top with more Parmesan cheese and shredded mozzarella cheese.

• Bake at 250 for 30 minutes.