One of the best things ever to make that’s easy and fulfills the vegetable quotient for the day. I didn’t use traditional methods, but of course, it still turned out wonderfully well. In my opinion, nothing is as wonderfully cheesy, salty, and creamy than a great plate of eggplant parmesan.
- 1 medium eggplant, sliced 1/6 inch thick
- course sea salt
- 1 egg
- panko breadcrumbs, about 2 cups
- 2 cans of roasted tomatoes, crushed
- 2 cups mozerella cheese
- 1 cup parmesan cheese
Make sure to salt the eggplant slices generously and let sit in colander for 20 minutes or so so they become mushy and most juices leave them. Pat down slices when enough time has passed.
Preheat oven to 350 degrees.
Cover the bottom of an 8×8 in dish with roasted tomatoes. Now you’re ready for dunking. Whisk an egg with pepper in a bowl. In another plate, spread out your breadcrumbs. In assembly line format: dunk eggplant in egg, then panko, and layer in the prepared oven dish. between each layer of eggplant add some tomato sauce (I only had two layers). Cover top with mozerella cheese, and sprinkle parmesan on top of that.
Bake for 40 minutes till bubbling and juices are flowing at bottom of pan.