Face Plant Parmesan

      So delicious you'll want to dive right in, this Eggplant Parmesan recipe is a real crowd pleaser with it's robust flavors and delicately contrasting textures. It's also a real Chef pleaser with only 30 minutes between plant and plate.

Here's what you'll need:
For the breaded Eggplant;
1 or more Eggplants
1/2 Cup Flour
1/4 Cup Cornstarch
2 Tablespoons Italian Seasoning
2 Tablespoons Garlic Powder
1 Tablespoon Coarse Kosher Salt

For the egg wash;
3 Large Eggs
1/4 Cup Milk

To finish it off;
Any amount of Fresh Mozzarella that pleases you
Your favorite Marinara sauce

Here's what you do:

1. Preheat Oven to 300 degrees Fahrenheit. 
2. Slice the Eggplant lengthwise into thick sheets.
3. Combine all of your dry ingredients in a zip seal bag. Combine the Eggs and Milk in a separate container large enough in which to lay the Eggplant slices.
4. Dip each piece of Eggplant in the Egg Wash then shake in the bag of breading.
5. Fry breaded slices lightly on each side to brown them.
6. Place browned slices on a large baking sheet and bake for 8 minutes or until fully softened inside with a crispy breading shell outside.
7. Top each slice with a drizzle of Marinara and heap with Fresh Mozzarella Cheese, then return to oven for 3 minutes, or until cheese is fully melted.
8. Plate as is or over pasta.