Eggplant Parmesan

Slice eggplant into 1/2″ slices. Sprinkle both sides of each slice with salt. Place the salt covered eggplant slices in a colander and place the colander on a plate. Allow to sit for 30 minutes. This will cause the eggplant to “sweat”, releasing excess moisture.

While the eggplant is sweating, prepare the sauce. In a deep frying pan, over medium heat, saute the onion and fresh garlic in about 2 tablespoons olive oil until the onion is translucent. Stir occasionally while cooking.

Add the tomatoes, tomato sauce, basil, oregano, parsley, sugar, granulated garlic, and granulated onion. Bring to a simmer over medium heat. Lower heat to low and simmer sauce, stirring occasionally, for about 20-30 minutes.

Preheat oven to 400-degrees F.

Rinse eggplant thoroughly under running water. Pat dry with paper towels.

Mix together the seasoned- and panko- breadcrumbs in a bowl. In a separate bowl, lightly whisk the eggs and 1 tablespoon water together. Line a baking sheet with foil and brush the foil with olive oil.

Dip each eggplant slice in the breadcrumbs, then in the egg/water mixture, then back in the breadcrumbs. Place eggplant on the oiled baking sheet. Drizzle a little olive oil over the tops of eggplant prior to baking. OR you can lightly spray the tops of the eggplant slices with olive oil cooking spray. Bake the eggplant until golden brown, about 20-30 minutes. Then remove it from the oven.

Then, you can assemble the dish. Lower oven temperature to 375-degrees F. In a 3-quart baking dish, spread a thin layer of tomato sauce in the bottom of the dish. Place a layer of eggplant on the sauce. Sprinkle the eggplant slices with parmesan cheese, then with mozzarella. Top with a layer of tomato sauce. Repeat layers until all eggplant slices have been used. End with a layer of any remaining sauce and top with remaining parmesan and mozzarella cheeses.

Bake at 350-degrees F for 30 minutes until cheese is golden and sauce is bubbly. Remove from oven and allow to sit for 10 minutes prior to serving.