Eggplant Parmigiana

Eggplant Parmigiana

Eggplant ParmigianaThanks to Daphne McKibben for this week’s Garden Fresh Recipe Contest Entree! This looks so delicious!! Thanks, Daphne! Can’t wait to try it out!

1 large jar pasta sauce (I like Ragu traditional) You may not use it all
2 medium eggplant (peeled and cut into 1/2 inch slices)
1 1/4 cups Italian Breadcrumbs (more if needed)
1/2 cup grated Parmesan cheese ( more if needed)
1 1/2 cups Mozzarella cheese
Eggs and all purpose flour for dredging
Salt & pepper
Olive oil

Slice and generously salt the eggplant.  Salting is important because it draws out any bitterness in the eggplant.  I place mine on paper towels to absorb the moisture that comes out.  After about 30 minutes, shake off the excess salt and pat dry.  Dredge in flour, then egg, then in breadcrumb/parmesan cheese mixture.  Let the battered slices set 10-15 minutes on drying racks.
Heat olive oil in a large skillet.  Add the eggplant slices and cook a few at a time over medium-high heat.  Let them cook about 4-5 minutes on each side.
Cover the bottom of a large casserole dish with pasta sauce.  You may need more than one casserole dish.  Cookie sheets with edges work well too.  Add eggplant slices in a single layer. Top with additional sauce, parmesan cheese, and mozzarella cheese.  Bake at 400 degrees until the cheese is melted and bubbly, about 15-20 min.  I like to serve over pasta like spaghetti or vermicelli.