Eggplant Parmesan

Sometimes, I like to plan a vegetarian night just to break up the routine a little.  However, my meat loving family doesn't always love my vegetarian nights and seem to go for snacks not long after dinner.  That is, until I found this recipe.  It's a hit in my house and I love that it is healthy and and filling!   Both Rob & Josh love this meal and don't even miss the meat.

Ingredients:   (Serves 3-4)
1 lb. globe eggplant, cut into ¼-inch thick rounds
1½ tsp. kosher salt
3 oz. high-quality white bread, torn into chunks
1½ oz. freshly grated Parmesan cheese, about ¾ cup
Pinch of salt
1/2 tsp. pepper
¾ cup all-purpose flour
2 large eggs
3 tbsp. vegetable oil

Spaghetti Sauce (either jarred or homemade)
1/2 c. mozzarella cheese
1/4 c. parm

Directions:
To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined.  Transfer the salted eggplant to a colander and set the colander over the now empty bowl.  Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes.

Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels.  Press firmly on each slice to remove as much liquid as possible.  Wipe off any excess salt.
   **The salting of the eggplant is an important step as it helps to get rid of some of the bitterness that eggplant has.  The salt also draws the moisture from the eggplant so your eggplant will not get mushy during cooking.  If you don't have time for the salting/draining steps, the recipe will still work fine.

While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F.

Pulse the bread in a food processor to fine crumbs (about 15 1-second pulses).  You should have about 3 cups.  Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside.

Combine the flour and ¾ teaspoon pepper on a plate.  Beat the eggs in a second plate.

Dredge the eggplant slices in the flour, making sure to shake off the excess.  Dip teh dredged eggplant slices in the egg.  Then coat the slices with the bread crumb mixture, making sure to firmly press each slice into the bread crumbs so it is fully coated. 

Set the breaded slices on a wire rack or plate.  Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven.  Add the vegetable oil to the sheet and tilt to coat evenly.  Place the breaded eggplant slices on the baking sheet in a single layer.  Bake until the eggplant is well browned and crisp, about 30 minutes, flipping the slices after 15 minutes.  Do not turn off the oven after the slices are baked.

While the eggplant is baking,  heat your preferred tomato sauce.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish.  Layer in half of the eggplant slices, overlapping the slices to fit.  Spread with another ½ cup of the sauce.  Sprinkle with half of the mozzarella.  Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella.  Bake until bubbling and the cheese is browned, 13-15 minutes.

Serve this over pasta and enjoy!

Source: Annie's Eats