Gluten Free (or not) Eggplant Parmesan

Place the peeled and cut eggplant into a strainer. Sprinkle about 1 teaspoon of salt over the slices and let them sit. They will sweat, so leave a towel underneath or in the sink. Leave for 1/2 an hour.

Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor. Pulse until it forms nice small crumbs.

Preheat oven to 375º.

Rinse salt off of the eggplant and pat dry.

In a separate bowl, whisk the eggs with some salt, pepper and about a tablespoon of water.

Oil a cookie sheet and have nearby. Dip each slice into the egg and let it drip off. Place into the crumbs and press crumbs onto the eggplant.

Place on cookie sheet and cook for 12 minutes. Flip over the slices and cook for another 10 minutes.

Remove from oven and place enough cheese on each slice to cover. Spoon about 2 tablespoons sauce over the cheese. Sprinkle a generous amount of Parmesan over the top of each one. (I actually add a little more mozzarella on top too).

Place back into oven for another 6-10 minutes until the top is nice and melted and golden.