Friday Foods: Eggplant Parmesan

This recipe was submitted by Emily Adams.

Full disclosure statement: This picture was not submitted by Emily.  I found it online so who knows if yours will end up looking like this. This picture was taken from this food blog. 

Eggplant Parmesan:

1 bottle Ragu Pasta sauce
Approximately 3 teaspoons Pesto
1 small to medium eggplant
 Bread Crumbs
2 eggs beaten
2 teaspoons basil

1. Preheat oven to 375
2. Peel the eggplant (the rind is very tough and bitter)
3. Thinly slice the eggplant, with slices as close to uniform as possible. There will be seeds. Don't worry, the seeds are edible.
4. Dip the eggplant into the beaten eggs, and then into the breadcrumbs. Lay them out on cookie sheets.
5. Put the breaded eggplant in the oven. Toast each side for five minutes.
6. In a 9X13 casserole dish, pour a thin layer of Ragu, mix in one teaspoon pesto. Sprinkle with Parmesan. Put a layer of eggplant on top of the Ragu/pesto mixture.
7. Continue the layering pattern until all the eggplant has been used. Finish with the ragu/pesto/Parmesan layer on top. Sprinkle with Basil.
8. Put in the oven (still at 375) and bake for 35 minutes. If the eggplant is not tender, put back in the oven for another few minutes.