What you need:
- 2 medium Eggplants (cut into thin slices – I say the thinner the slice the better)
- 2 Jars Tomato Sauce – I make my own. A good sauce really adds to a dish
- 2 cups All-purpose Flour
- 5 large Eggs
- 3 cups Italian Breadcrumbs
- 1 cup fresh grated Parmesan Cheese
- ½ cup grated Parmesan
- 1 lb thin sliced Mozzarella - Its good to hav ea little extra on hand if you prefer it cheesy
- Salt and pepper
- 1/3 cup Olive oil
Optional – salt your eggplant. Slice and add in layer into a colander with drainage plate beneath; between each layer sprinkle salt; place a weighted dish onto to compress the Eggplant slice and let sit 1.5 hours.
Stir together flour, salt and pepper in a large dish. Lightly beat eggs in a second dish. Stir together breadcrumbs and 1/2 cup Parmesan a third bowl.
Heat a oil in a non-stick skillet to medium-high heat. Coat eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in breadcrumbs until evenly coated. Transfer eggplant directly to hot oil, working a few pieces at a time. Turning Eggplant over once, until golden brown – about 5 minutes total. Set aside on paper towels to drain.
Spread 1 cup tomato sauce in bottom of a baking dish. Arrange about eggplant slices in 1 layer over sauce. Cover eggplant with about one third of remaining sauce and mozzarella and fresh parmesan cheese. Continue layering with remaining eggplant, sauce, parmesan and mozzarella – think lasagna. Make sure you have enough mozzarella to cover the top with completely, sprinkle with grated parmesan and bake at 350 for 30-40 minutes.
Not my typical “easy” meal only because it creates a lot of dishes ;-) Eggplant Parm is easily one of my favorites, but I’ve struggled to get that just right recipe for some reason. This recipe is well worth my time and effort. Plus I love to fry a little extra as a snack. Nothing better to me then fried eggplant mmm, mmm!