Adapted from Ann Vozzolo’s Eggplant Parm. When she served this dish a few years ago, it was a first for me and it opened my eyes to one of my favorite dishes. This is definitely a Todd household staple!
1 large eggplant, peeled, sliced thin, length-wise and laid out to dry on paper towels for 15-30 minutes.
1 cup italian bread crumbs
1/4 cup parmesan cheese
3/4 c. mozzarella cheese
Tomato sauce (make you own or buy it at the store. I make my own by using a can of crushed tomatoes and adding onions, garlic, mushrooms, and seasoning; italian seasoning, salt, pepper, garlic powder)
Peel, slice, salt, and lay out your eggplant slices over paper towels. Meanwhile, prepare two baking sheets with baking spray or 1 T. olive oil. Begin preparing your sauce. Get out 2 plates. In one, add beaten eggs in a bowl. On the other plate, combine bread crumbs and parmesan. Dredge each slice of eggplant in eggs and then place in the bread crumb mixture to coat on each side. Place slices of coated eggplant onto the prepared baking sheet.
Place eggplant into the oven at 350 degrees and bake for 8 minutes on each side. Eggplant should be toasty brown and slightly crispy.
Assemble the dish in a 8X8 casserole dish (or slightly larger depending on the size of your eggplant. Keep in mind that you want at least two layers of eggplant). Spread about 2 TBSP of sauce on the bottom of the dish. Add one layer of eggplant, a layer of sauce, then a layer of cheese. repeat layers until you run out of the eggplant and sauce. Bake the dish at 350 for 15 minutes.
Serve over a bed of lettuce, pasta or by itself:) I typically serve it by itself with a side salad.