Eggplant Parmigiano

Eggplant Parmigiano a delightful dish, guaranteed to please even those who are not great fans of eggplant.

Properly made, you might not even know it doesn't have meat!

INGREDIENTS:

• 1 large eggplant
• 2 eggs
• 1/2 c flour
• 1 1/2 c breadcrumbs of choice
• olive oil
• salt and pepper
• About 3 c marinara sauce 
• Mozzarella cheese, shredded (4-6 oz)

INSTRUCTIONS:

1. Slice the eggplant in rounds about 1/2 inch thick.
2. Set up three dishes, one with flour seasoned with salt and pepper, one with whisked egg, and the third with the breadcrumbs (seasoned or not as you desire. Panko is fine, or homemade)
3. Dredge a slice in the flour, then the egg wash and then press into the breadcrumbs on both sides. Drizzle with olive oil.
4. Place on a wire rack over a cookie pan, lined with foil or parchment.
5. Place all slices in a 375 oven and cook for about 30-40 minutes, until breadcrumbs are toasted and crunchy and eggplant has sagged a bit indicating that it is cooked through. Remove and cool.
6. Construct the casserole: Place a thin layer of sauce in the bottom of the casserole, then layer slices of eggplant, more sauce and another layer of eggplant and so on. You should have a stack of eggplant 3 deep. Cover generously with mozzarella cheese. 
7. Place in a 375 oven for about 30 minutes or so until heated through and cheese is nicely melted. Serve immediately. 

SERVES: 4

NOTES: You can use commercial sauce if you wish. You could also use fresh mozzarella or the part-skim variety. If using fresh, just slice into thinnish rounds and scatter across the top, 

SOURCE: Sherry Peyton