Recipe | Eggplant Parmesan

So for whatever reason I felt the urge to make attempt eggplant parmesan. I LOVE chicken parm, but had never had eggplant and I was convinced I would like it. So on a boiling hot day I decided to give it a whirl. I used a recipe from Six Sisters Stuff to get me started. I know it has a lot of steps, but they are NOT complicated - I promise!

Ingredients 

• 1 large eggplant (or 2 smaller ones), peeled.
• 2 eggs, beaten.
• 2 (maybe more) cups of Italian seasoned bread crumbs
• 3 cups spaghetti sauce
• 2 cups mozzarella cheese
• 1 cup Parmesan cheese
• basil leaves, chopped.

Instructions

• Cut the eggplant into 1/4 in. thick slices. 
• Throw all the slices into a bowl, salt them, give a shake and fill with cold water.
• Let them soak for 20 minutes.
• Drain 
• Rinse eggplant slices with cold water to remove salt residue.
• Pat dry.
• Preheat oven to 450 degrees.
• Crack 2 eggs into a small bowl and beat them.
• Pour bread crumbs into a different bowl.
• Dip each eggplant slice into egg mixture to coat.
• Then dip into bread crumbs to coat, both sides.
• Place each slice on a slightly greased baking sheet. 
• Once sheet is full, bake one side for 5 minutes. Flip the slices and do the other side for 5 minutes.
• Reduce oven heat to 350 degrees.
• In a 9 x 13 dish spread 1 cup of spaghetti sauce on bottom of dish.
• Layer with half the eggplant slices.
• Layer with another cup of sauce and a 1/2 cup of parmesan cheese and 1 cup of mozzarella cheese
•  Repeat with a second layer of slices and cheeses.
• Top with basil leaves.
• Bake for 30-35 minutes, or until cheese is golden brown.
• You can serve over noodles, or eat alone.
• Enjoy!

Finished product