Eggplant Parmesan Phase 1: With Crust

I don't often post related items but I think that this comparison of two ways to make eggplant parmesan is interesting. This method uses a bread crumb coating, which I applied using the traditional three steps: flour, then egg + milk, then seasoned bread crumbs.

I fried the eggplant slices then arranged them in a casserole with tomato sauce and cheese.

Here is the result. The eggplant slices absorbed a fair amount of olive oil during the frying process. The result was a heavy dish. The next post will show a version with a flour-only dredge.