Ingredients:
1 Eggplant
1 Egg
2cups Italian Bread Crumbs
1 jar (26oz) of Spaghetti or Marinara Sauce
1 bag (8oz or 2cups) Mozzarella Cheese
1 cup Parmesan
Peel, then slice the Eggplant into thin slices. Then place the slices in cold water for 15min.
Preheat the oven to 350′. Whisk 1 Egg into a bowl and pour the Bread crumbs into another bowl for breading.
Step Two:
After the Eggplant has soaked for 15min, dip the Eggplant into the Egg mixture and then into the Italian Bread Crumbs. Pay no attention to the photo which has the two bowls backwards. Hah!
Then place the breaded Eggplant onto a cookie sheet and bake for 5-7min on each side.
Step Three:
When your Eggplant slices have finished baking, pour a layer of Spaghetti or Marinara sauce into a cake pan, then place a layer of slices on top, then a little more sauce. Sprinkle the Mozzarella cheese on top with 1/2 of Parmesan. Then pour the rest of the sauce on top and repeat with the remaining slices & cheese. The idea is similar to a lasagna.
Step Four:
Cook for 35 min or until the cheese is melted and it begins to brown a little around the edges. Let it sit and cool. Then serve!
My kids loved this, even my anti-Eggplant teenager. Soaking the Eggplant in cold water helps to remove the bitterness as well as peeling the skin. I’ve heard both cases for putting salt into the water (some people say it dries out the Eggplant, others say it helps with the bitterness) but I found that just soaking them in cold water worked and I didn’t need any salt (or sugar) to keep the taste mildly delightful. It’s a wonderful take on Eggplant Parmesan and having made it both ways, I like the baked style better.
