Eggplant Parmesan

Lots of vegetables, so points for this being healthy!​  But it's fried, so minus some health points and add a lot of yummy points.

Ingredients

2-3 eggplants

1/2 cup all purpose flour

3 eggs

4 cups Italian seasoned breadcrumbs

1 jar of spaghetti sauce

1 cup grated mozzarella cheese

1 cup grated Parmesan cheese

1/2 tablespoon dried basil

Instructions

1. This step is optional, leave it out if you have limited time. Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

2. Preheat oven to 350 degrees Fahrenheit. 

3. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and season with salt and pepper. In a third bowl, put the breadcrumbs.

 

4. Using the "wet-hand dry-hand" thechnique, dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

5. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F).

 

6. Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant slices can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
 

7. Assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/4 of the mozzarella slices and Parmesan. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining cheese. Carefully press the layers down firmly into the dish once assembled.

 

8. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. 

Enjoy!

Original recipe link