Triple-Cheese Eggplant Parmesan

1. Whisk 5 eggs, 1 teaspoon parsley flakes, the salt, 1/8 teaspoon pepper, the garlic powder and 1/8 teaspoon onion powder in a bowl until combined.  Dip the eggplant slices in the egg mixture until coated and then coat with bread crumbs.
2. Pour enough olive oil into a skillet to measure 1/4 inch.  Heat over medium-high heat until hot.  Fry the coated eggplant slices in batches in the hot oil until golden brown on both sides, adding additional olive oil as needed; drain.  Mix 1/2 cup of the mozzarella cheese, the ricotta cheese, 1 egg, 1 tablespoon of the Parmesan cheese, 1 tablespoon fresh parsley, 1/8 teaspoon pepper and 1/8 teaspoon onion powder in a bowl.
3. Spread a thin layer of the spaghetti sauce over the bottom of a 10×12-inch baking dish.  Arrange half the eggplant slices in rows over the spaghetti sauce and spread with another thin layer of the spaghetti sauce.  Sprinkle with half the remaining Parmesan cheese and spread with half the ricotta cheese mixture.  Sprinkle with half the remaining mozzarella cheese.  Arrange the remaining eggplant slices in rows over the prepared layers.  Layer with a thin layer of spaghetti sauce, the remaining Parmesan cheese, the remaining ricotta cheese mixture and the remaining mozzarella cheese.  Sprinkle with 1 teaspoon parsley flakes and pepper to taste and bake at 375F until golden brown and bubbly around the edges.  Let stand for 10 minutes before serving.

Recipe reprinted with permission from the Junior League of Palm Beaches’ Worth Tasting (The Junior League of Palm Beaches, Inc., West Palm Beach, Fl., 2007).