Ingredients -
1 eggplant, peeled and thinly sliced(1/4" at the most)
2 eggs, beaten
1 cup Italian bread crumbs
jar of spaghetti sauce
1.5 cups shredded mozzarella(I used a moz/provolone mix)
1/3 cup grated parmesan
Directions -
After peeling and slicing eggplant, put a little salt on each slice and put in colander in sink to 'sweat'. I also placed a couple of heavy plates on top of the slices to force out the excess moisture of my eggplant. Let sit like this for 20-30 minutes.
Preheat oven to 425°(175°C).
Rinse salt from eggplant and pat dry with paper towels.
Dredge eggplant slices in egg and then bread crumbs.
Place in a single layer on cookie sheet.
Bake for 12 minutes. Turn. Bake 12 more minutes.
Turn oven down to 350°.
In 8x8 baking dish, spread 1/3 of sauce on bottom.
Place a layer of eggplant on top of sauce.
Top with 1/3 mozzarella and 1/3 grated parmesan.
Do another layer of eggplant/sauce/cheeses.
Keep layering.(I ended up with 3 layers.)
Bake for 30 minutes.
*This recipe was plenty to feed 4.
Opinion -
I've never eaten eggplant in my life. This was absolutely delicious! Will definitely make this again and again. Ate this with a small serving of spaghetti noodles and a big side salad with 2 tbsps light ranch dressing.
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