INGREDIENTS:
1 eggplant
sea salt
2 eggs, beaten (for coating)
bread crumbs (for coating the eggplant)
grated parmesan (for coating)
pasta sauce
8oz shredded mozzarella
grated (or shredded) parmesan
minced garlic
basil (and any other desired seasonings)
DIRECTIONS:
Peel & slice eggplant into 1/4" or thinner slices.
Coat the eggplant slices with sea salt, and place them on paper towels (or in a strainer) for 30min. (I read online that this drains out some of the water which keeps the eggplant from absorbing oil & reducing bitterness, preventing it from tasting like balls).
Rinse the salt off & dry the eggplant.
Heat oven to 400F.
Beat the eggs in a bowl.
Combine the bread crumbs & some grated parm in a 2nd bowl.
Dip each eggplant slice in egg, then coat with the bread crumb/parm mixture. Place on baking sheet.
Bake in the 400F oven for 5 min, then flip the slices over & bake another 5min.
Lower oven temp to 350F.
In an 8x8" or 9x9" baking dish layer the following:
layer of pasta sauce
layer of half the eggplant slices
sprinkle of minced garlic
layer of mozzarella / parmesan
basil/seasoning
-repeat-
( I added a bonus top layer of sliced white cheese)
Cover with foil & bake ~30min. Can remove foil for the last few min of baking time.
Serve warm, over pasta etc.
more photos:
