Eggplant is so beautiful! I have wanted to like it but somehow the taste just didn’t work for me…until tonight! I am very happy with my latest concoction and even better, so is the family! If you are curious about the lovely eggplant you can find some facts at the following website; Eggplant Facts
Two large eggplants sliced into rounds about 1/4 inch thick
The Sauce (recipe on this blog)- I used about a pint and a half. If you are not inclined to make the sauce, substitute with your favorite marinara
Grated parmesan – NOT the stuff in the green box. Freshly grated please. I used about four cups.
flour – about two cups
Italian Seasoning – about 1/2 cup
small handful of fresh basil leaves, roughly torn
One large ball (4 1/2 ounces ) fresh mozzarella
olive oil – about 2 cups
Sprinkle the eggplant slices with kosher salt on each side. Place in a single layer between two paper towels. Put a cookie sheet on top weighed down with cans or something heavy. Let the eggplant sit for about 1/2 hour. This will cause the eggplant to sweat which will keep your dish from becoming too soggy. Preheat oven to 350. Heat a pan with olive oil (1/4 inch depth) over medium high heat. Dredge the eggplant slices in flour mixed with the Italian seasoning and place a single layer in the pan. Cook for about 1 1/2 minutes on each side until they are a nice golden brown. Drain rounds on a paper towel. Repeat until all rounds are cooked adding more oil if necessary. In a 9×13 baking dish, pour just enough sauce to lightly cover the bottom, arrange slices in a single layer followed by some mozzarella on each slice. Next sprinkle basil and a light dusting of parmesan. Continue to layer until everything is used up. Sprinkle a little Italian Seasoning on top, place it in the oven for 30 minutes or until it is nice and bubbling.