Eggplant Parmesan

Slice your eggplant to about 1/4 inch. I then sea salt it and let it sweat for about 30 minutes in colander in the sink. Rinse and pat eggplant dry. I then dip them in beaten eggs and then dredge in Panko breadcrumbs mixed with parmesan cheese, salt, pepper and smoked paprika. You can just use seasoned crumbs if you prefer.

You can fry your eggplant slices until golden brown on each side or bake them. I started baking them a few years ago and I can't tell the difference. Save a few calories!

To bake: Place on baking sheet lightly coated with olive oil. Bake at 450 for about 7 minutes on each side or until your desired crispness.




Spread marinara sauce on the bottom of your pan, enough to cover it. Place a layer of eggplant slices in the sauce, sprinkle with mozzarella and parmesan cheese. Then add more sauce and repeat, like a lasagna. Ending with the cheeses and sprinkle basil on top.






Bake at 375 about 30 to 40 minutes until golden brown and bubbly.






Serve with some crusty bread and a side salad or pasta salad. Many times I've also just placed the cooked eggplant over angel hair pasta, poured on sauce and cheese and baked until it melts together. Depends on your taste, but anyway you go eggplant is delicious in my book!

Great looking Eggplant Parm Piper, thats the way I make it...............Bill

Oh sweet Bill! You're not kidding me are you? Can I be your sous chef now, can I?