Vegetarian Eggplant Parmesan1 recipe vegetarian spaghetti sauce(See recipe beneath) Flour seasoned with garlic powder, oregano, basil, parsley, paprika 1 cup bread crumbs Parmesan cheese 1/2 cup Milk 4 eggs 2 eggplants Olive oil 1 large container Ricotta cheese garlic salt 16 oz shredded Mozzarella cheese Slice eggplants into 1/2” rounds. Mix bread crumbs and 1/2 cup Parmesan cheese. Beat 2 eggs and milk. Mix Ricotta cheese with 2 eggs, 1/2 Parmesan cheese, 1/4 tsp. each oregano, basil, parsley and garlic salt. Dip first in seasoned flour, egg mix, then bread crumbs. Heat oil in frying pan. Brown breaded eggplant on each side. Line lasagna pan with small amount of spaghetti sauce. Place third of eggplant rounds on sauce. Top with half seasoned Ricotta. Cover with third of remaining spaghetti sauce. Sprinkle lightly with Parmesan cheese. Top with half Mozzarella cheese. Repeat layers of eggplant, Ricotta, sauce and cheeses. Finish with remaining eggplant. Top with sauce and remaining Mozzrella cheese. Bake in 325 oven for 45 minutes. Meatless Spaghetti Sauce2 cans (28 oz) whole Italian tomatoes2 t. chopped garlic 2 T fresh chopped parsley 2 t. dried oregano 2 t. dried basil 1 t. fennel seeds 1/2 cup chopped sweet onion Crush tomatoes. Add all ingredients to pot. Simmer until reduced by 1/2 and puree in blender. 
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