Eggplant Parmesan

For those who find cooking eggplant a challenge try this recipe for Baked Eggplant Parmesan, it will be delicious every time. 

Really, setting up the breading station and breading the eggplant is the most time consuming part. But, proper prep work causes less work in the long run.

Once the eggplant comes out of the oven you can actually freeze it once cool for future cooking. Which is what I did, so I don't have a final picture just yet.

Baked Eggplant Parmesan

Ingredients

1 1/2 to 2 lbs eggplant, sliced thin about 1/4"

5 c. fresh bread crumbs (8-10 slices of sandwich bread chopped in a food processor)

1 1/2 c. or 3 oz. Parmesan cheese, divided

1 c. flour

4 eggs

Salt and pepper

1 jar tomato sauce (homemade is great!)

2 c. or 8 oz. mozzarella

Fresh Basil

Directions

1. Toss the eggplant with 1/2 tsp. of salt, layer in a colander set in a bowl for 30-45 minutes - until a tablespoon or so of liquid comes out. Working in single layers on paper towels or clean kitchen towels press the slices of eggplant dry.
2. Preheat an oven to 425 degrees with the racks set in the middle upper and middle lower position. Set up a breading station. Place the flour in one pan or pie plate. Beat 4 eggs in another. In the last blend the bread crumbs, 1 c. of Parmesan, 1/4 tsp. salt and 1/4 tsp pepper.
3. Dredge the eggplant in the flour, shaking off the excess; cover in the eggs, again shaking off the excess; and finally place in the breadcrumb mixture, gently pressing the mixture in before shaking off. Lay on one of 2 cooling racks sprayed with cooking spray and set in a sheet trays.
4. Cook the breaded eggplant for 30 minutes, rotating the pans half way through cooking.
5. Once they are done, layer the eggplant in a 9"x13" pan and cover with sauce, mozzarella and the remaining Parmesan  Bake another 10 minutes on the top rack until the cheese is melted and bubbly. Top with fresh basil and serve!

After step 4 you can freeze the baked eggplant in single layers on cookie sheet and then store in ziplock bags. To finish the dish, keep the eggplant frozen and bake in the oven on 425 until hot (10-15 minutes), then complete step 5.