o 2 eggplants (sliced thin 3/8 inch maximum)
o Salt
o Pepper
o 2 cups Italian breadcrumbs (Panko substitute OK)
o Olive oil for frying
o 1 cup shredded parmesan
o 6tbsp parmesan cheese grated - divided
o 3 eggs
o ½ cup all-purpose flour
o 2 ½ cups low moisture mozzarella or more to taste
o 5 cups Marinara sauce
o 1 large, sweet onion diced finely
o 4 garlic cloves diced finely
o 2–28-ounce cans of crushed tomatoes or 30 fresh plum tomatoes peeled and crushed
o 3 tablespoons Olive oil
o Large pinch of dried basil
o Salt and pepper to taste
o In a medium saucepan over low-medium heat, add olive oil and sauté onions and garlic for about 5-8 minutes, and cook until lightly golden brown.
o Add crushed tomatoes and simmer on low for 20-30 minutes. For fresh tomatoes place in a blender and simmer for 30-40 minutes.
o Add basil, salt, and pepper.
o Set aside for use with the eggplant.
1. Rinse and cut the eggplants into approximately 3/8 inch thick slices. It is not necessary to peel the eggplant. Generously sprinkle the slices with the salt and let stand in a colander to drain for 1 hour. It is very important to salt the eggplant slices and let them set for about an hour before working with them. This will avoid soggy finished dish.
2. Put the eggplant slices on a baking sheet lined with a paper towel, then apply another paper towel on top of top to pat dry to remove the excess salt and moisture. A caution when cooking with eggplant: Generously salt the eggplant slices and let them set for about 45 – 60 minutes to draw off the excess moisture. Eggplant holds a lot of water.
3. When ready to cook the eggplant: over medium high heat, prepare about ¼ - ½ inch of olive oil in a skillet for frying the eggplant slices.
4. Toss each slice of eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs, making sure to press the breadcrumbs onto the eggplant firmly. Note: All-purpose flour (may substitute gluten-free flour), Eggwash (3 eggs, tablespoon of milk, salt and pepper) and Italian bread crumbs with 2 tablespoons of grated parmesan cheese.
5. Then add a few slices at a time, to the hot oil. Fry until a light golden brown on both sides. Place on a rack to drain excess oil. (An alternative is to place onto the prepared baking sheet then Bake until the eggplant coating is browned, about 30-35 minutes.) Note: If oil darkens change the oil to provide a golden brown coating.
6. Meanwhile, Preheat your oven to 400F.
7. In a properly sized baking dish, start with a layer of marinara sauce, then layer the eggplant slices, followed by a thin layer of marinara sauce and a sprinkling of mozzarella cheese. Continue the layers until all the ingredients have been used, ending with sauce and mozzarella.
8. Then Sprinkle the 4 tablespoons of Parmesan cheese over top.
9. Bake the dish at 400F for 25-30 minutes, until nice and bubbly and the cheese starts to brown lightly.
10. Remove the eggplant Parmesan from the oven and let the dish rest for 15-20 minutes for the juices to absorb before serving.
