Eggplant Parmesan

One of my friends asked for my Eggplant Parmesan recipe, so I'll share it with everyone....

Eggplant Parmesan

2 medium to large eggplants
flour
eggs about 6
dill
course grind black pepper
olive oil
I jar pasta sauce, your fave, I like Prego
2 large cans diced tomatoes (I like Italian style)
16 oz mozzarella cheese

Peel the eggplant and slice to 1/4 inch thick lengthwise. I do not salt or soak my eggplant. Put a cup or two of flour on a plate and add dill and pepper to taste. In a separate bowl whisk 5 or 6 eggs. Take the sliced eggplant and run it under water to get it wet, shake excess water off lightly. Dip the eggplant in flour first, then eggs, this will allow the eggplant to have less of a thick fried crust, unless you prefer it the other way you can reverse eggs first. If you run out of eggs or flour just add a bit more to your plate or bowl. Place the eggplant slices in a skillet of hot olive oil about 1/4 inch deep. Fry the eggplant on medium until it's golden brown, turn and repeat. Place the eggplant slices on a plate while you continue to fry the rest. I do not drain the oil from them.
Take a jar of pasta sauce and the two large cans of diced tomatoes and mix, add Italian seasoning to taste if you like. Use a 9 x 13 inch dish to layer 1/3 sauce, half the eggplant slices... just cover the surface and overlay slightly if necessary, top with sauce and cheese, repeat, the other half eggplant, more sauce and a good topping of cheese. Spray a sheet of tinfoil with nonstick spray, cover the dish and bake at 350 for 1 - 1 1/2 hours. The eggplant is done when you pierce it with a fork and it is tender.... When I make this next I will post a picture. Enjoy... xooxoxoxxo