Eggplant Parmigiana

Wash and slice the eggplant. Lay out the slices on trays and salt the top of each slice. Let them sit 45 minutes, then turn over each slices and salt the other side. Let it sit 45 minutes.

Heat a large skillet over medium high.

Eggplant slices will be damp from having salt sprinkled on them. Do not wash off the salt. Put bread crumbs in a bowl and coat each side of the eggplant slices.

Spray a skillet with non-stick cooking oil. Heat skillet over medium high heat. Once hot add some of the eggplant slices (don’t crowd the pan) and cook for 5-6 minutes until brown on the bottom side. Spray the top of the slices with oil spray before turning. Turn and cook 5-6 minutes more.

Remove to a tray and cook remaining eggplant.

Preheat oven to 350 F.

Layer the eggplant into a medium sized (10”x7”) casserole dish as follows: ½ cup sauce in the bottom. Then the first layer of eggplant covered by 1/3 of the remaining sauce, then 1 1/3 cups of cheese. Repeat with 2 more layers.

Cover with foil and bake at 350 F for 30 minutes.

Remove foil and broil it for 3-4 minutes until top is slightly browned.