Originally Posted by Steven@RKC

This is done Sicilian-Style! No salting of the eggplant to dry it out! If you cook it right, you NEVER have to dry it out!

Eggplant Parmesan

1 med. eggplant, peeled and cut into 1/2 inch thick slices lengthwise
1 egg, beaten -OR- 1 egg substitute
1/2 c. flour -OR- Matzos Meal
3 tbsp. olive oil
1/2 t salt
1/4 t pepper
A dash each of onion powder and garlic powder to taste
1 8 oz. can tomato sauce
Parmesan cheese, grated

Roll the eggplant slices in egg to coat them, then toss in the flour or matzos to coat them fully.

Brown the olive oil in pan.

While this happens, layer a GLASS baking dish with a layer of the tomato sauce and a layer of the eggplant slices.

Shake some onion and garlic powder over the layers to taste.

Cover with tomato sauce and sprikle the Parmesan cheese over the dish.

Add another layer of eggplant, tomato sauce, onion and garlic powder and Parmesan cheese as if making a lasagna.

Bake in an oven preheated to 350 degrees for 20 to 30 minutes, or until the top layer of cheese shows browning.

Take out of the oven and let cool for 5 minutes to set in fully before serving.