Trip to Italy

Every time I go to an Italian restaurant my first glance over the menu is to see if eggplant parmesan is available and my second glance over the menu is to see if there is anything else that could compete with eggplant parm.  I have loved this dish since the first time I tried it and almost always order it at Italian restaurants.  It never occured to me to attempt this dish until a few weeks ago.  The eggplant at the store always seemed to be in good shape but Shea wouldn't let me buy it until I had an official plan/recipe to use with it.  I researched eggplant parmesan and ended up combining a few different recipes into one.  The result was amazing!  The leftovers were pretty good, too.  Enjoy!

Eggplant Parmesan Lasagna-Style

Ingredients

2 eggplants, peeled and sliced 1/4 inch lengthwise
3 eggs, beaten
3 cups Italian bread crumbs
flour
1 jar marinara sauce
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
fresh basil leaves, chopped

1. Place peeled and sliced eggplant in icy cold water for 10 minutes, making sure the eggplant are completely submerged.  Remove and layer with paper towels to dry. 

2. Preheat oven to 350 degrees.

3. After eggplant are completely dry, dredge each slice through flour until covered.  Dip floured eggplant in egg and then breadcrumbs.  Repeat egg and breadcrumbs until completely covered (probably just twice).

4. Place in single layer on a baking sheet.  Bake for a total 20 minutes, 10 minutes on each side.

5. In a 9 x 13 baking dish, spread a layer of marinara sauce on the bottom.  Layer eggplant slices, mozzarella, and parmesan cheese.  Sprinkle chopped basil.  Repeat with marinara sauce, eggplant, and cheeses. 

6. Bake uncovered for 35 minutes.

Bon appetit!