Baked Eggplant Parmesan

Peel and thinly slice the eggplant (1/4 inch). Cover slices with kosher salt and let sit in a colander for 20-30 minutes to “sweat” the eggplant.

Preheat the oven to 350 degrees.

After sweating, rinse the slices and pat dry.

Dip the eggplant slices in the egg, then in the bread crumbs. Place on a cookie sheet that has been sprayed with cooking spray or lined with foil.

Place the cookie sheet into the oven for 8-10 minutes, then flip the eggplant slices and cook for another 8-10 minutes.

Spread enough spaghetti sauce into a casserole dish to cover the bottom.

Place a layer of eggplant slices in the dish, sprinkle with cheese, and then some spaghetti sauce. Continue layering with the rest of the ingredients, ending with cheese on top.

Bake for 35 minutes or until the cheese is golden brown.

I usually serve this with a side of spaghetti! It makes enough for friends, but I cook for two and we always have plenty leftover for lunch, and it reheats very well!