Eggplant Parmigiana( Joy of Cooking)

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Step 1

1. Peel and cut eggplant into 1/2" rounds. Generously salt and then let sit in a plastic colander for 30-60 minutes to drain. This helps with bitterness. Then gently press onto a clean dish towel to dry and rub gently to remove excess salt.

Step 2

2. Put flour and breadcrumbs into individual containers. Whisk eggs and olive oil together and put in another container( total of 3 containers). Dredge the eggplant in the flour, then the egg mixture and finally the bread crumbs. Place on a rack and let dry for 10-30 minutes.

Step 3

3. Heat oil in a large skillet. Add the eggplant, cooking in batches if necessary. Fry over medium-high heat for 4-5 minutes per side. Keep warm in a 200 degree oven until you have fried all of the eggplant.

Step 4

4. Salt and pepper each slice to taste. Remove the eggplant from the oven and preheat to 425 degrees. Coat an 11 x 17 inch. rimmed baking sheet with half of the tomato sauce. Arrange the eggplant in a single layer or only slightly overlapping and top with the rest of the tomato sauce. Combine mozzarella and parmesan and sprinkle over the top. Bake until cheese is melted and bubbly, about 10 minutes.