Don't you love my cute new casserole dish? I found it at the thrift store a couple weeks ago!
2 eggplants (aubergines), sliced into 1/4" thick slices and "sweated" (see below)
1 egg, beaten
2ish cups Italian seasoned bread crumbs (usually I make my own)
3 cups spaghetti sauce of your choice (homemade is best, but I'm not anti premade either!)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet.
Bake at 375 F (175 C) for 5 minutes on each side, just to brown them a bit. Leave the oven on, you'll need it again in a minute.
Assembling the eggplant parmesan is pretty similar to putting together lasagna. First a layer of sauce, then a layer of eggplant, layer of cheese, rinse, lather, repeat. Okay, maybe not the rinsing and lathering part!! End with a layer of mozzarella and parmesan cheese. You can sprinkle a little fresh basil over the top if you feel so inclined. I didn't have any when I made this batch.
Bake for about 35 minutes, or until the cheese has browned nicely.
The larger the eggplant, usually the tougher the skin. I used little teeny eggplants this time around, so I didn't bother peeling them. If you use a big eggplant you may want to peel it. You can slice the eggplant either lengthwise or crosswise. Lay the slices on a tray and sprinkle a little bit of salt over them. I like to prop one edge of the tray up so that the liquid drains off to the side.
Salting the eggplant draws out the excess moisture and helps counteract the bitterness found in the seeds. This process is called "sweating." Aptly named, as you can see.
Let the eggplant sweat for about a half an hour and then blot it with a damp paper towel.
Check out Tasty Tuesday @ Forever Wherever and Tempt my Tummy Tuesday @ Blessed with Grace for more yummy recipes.