Perfect Eggplant Parmesan
  • 3 medium sized eggplants, peeled and cut into ¾ inch rounds
  • 4 eggs, beaten
  • 4 cups seasoned breadcrumbs
  • olive oil for frying
  • 1 jar of marinara sauce
  • 4 cups shredded mozzarella cheese
  • cooking spray
  1. Preheat oven to 350.
  2. Place eggplant rounds in a colander and sprinkle with salt. Let the eggplant sit in the sink for about 15 minutes to remove bitterness. Pat dry with a paper towel (I do this before each batch of frying).
  3. Place breadcrumbs and eggs in separate bowls. Heat 2 nonstick pans over medium heat and add oil, enough to coat bottom. Dip eggplant in eggs and then breadcrumbs and put in hot oil. Cook about 3 minutes per side until each side is browned. Remove eggplant from pan and place on paper towels to drain any excess oil. Repeat with all eggplant adding more oil to pan as necessary.
  4. When finished coat a 9x13 baking dish with cooking spray. Pour a layer of tomato sauce on bottom of dish, just enough to coat it. Place a layer of eggplant in dish. You will be able to fit about 6 rounds in the dish. Cut up some other eggplant rounds and fill in the holes so that the dish is completely covered with eggplant. Add a layer of sauce and half of mozzarella cheese. Repeat with another layer of eggplant, sauce and cheese. Spray a piece of aluminum foil with cooking spray and cover dish. Place in oven. Cook for 30 minutes covered and 30 minutes uncovered. After the hour turn the oven off and leave the dish in the oven for another hour.
Recipe by Vegging on the Mountain at