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Eggplant Parmesan
Although this dish involves several steps, it can be made in stages and put together when ready, The eggplant can be cooked ahead of time and even frozen, so a big batch can be cooked when you have time. The marinara sauce can also be made separately or store-bought sauce can be a replacement. If freezing the eggplant, just take out as many pieces as required to make the portion size you wish to serve.
Ingredients:
1 large or 2 small eggplants
bowl of salted water
3 eggs
1 cup flour
Parmesan and shredded Mozzarella
(as much as you like)
Marinara Sauce (recipe posted)
Salt, pepper
Olive oil for frying
Thinly slice eggplant and place in bowl of salted water.
Let stand for 30 minutes.
Beat eggs in shallow dish
Place flour in another shallow dish
Season both with salt and pepper
Drain eggplant and pat dry well with paper towels
Dip each slice in flour and then in egg
Lightly fry in olive oil until eggplant is lightly browned and softened
Place on paper towel and drain well
Layer Marinara sauce and eggplant.
Sprinkle parmesan and mozzarella
Cover with foil
Bake at 350 for 40 min.
Uncover and bake 10 min more.