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1
Slice the eggplant into 1/4 to 1/2 inch thick slices.
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2
Cover a baking sheet with paper towels.
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3
Lay the sliced eggplant on the paper towels and sprinkle both sides of the eggplant with salt.
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4
Cover the eggplant and let it rest for 30 minutes.
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5
This prevents the eggplant from being slimy and bitter.
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6
Preheat the oven to 375 degrees F and prepare the tomatoes when the eggplant has been sitting for about 15 minutes.
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7
To prepare the tomato sauce, cut the cherry tomatoes in half and mix with the olive oil, balsamic vinegar, salt, and pepper.
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8
Place the tomatoes in a glass baking dish in a single layer (I used my glass pie dish) along with the vinaigrette mixture and the garlic cloves.
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9
Roast the tomatoes in the preheated oven for 40 minutes.
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10
They will start to burst and caramelize when they are done.
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11
After the eggplant has rested, set up three stations to batter the eggplant: a plate of cornstarch, a bowl of egg that has been lightly beaten, and a plate of Italian breadcrumbs.
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12
Coat the eggplant slices on both sides with cornstarch, then egg, and then breadcrumbs.
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13
In a medium-large frying pan, heat 3 tablespoons of olive oil over medium-high heat.
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14
Cook the eggplant in the heated oil for 4 minutes per side or until the crumbs are browned.
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15
Add more olive oil if necessary.
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16
Remove the cooked eggplant to a paper towel lined plate to drain and repeat with remaining eggplant.
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17
Serve the eggplant slices and roasted tomato sauce.
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18
Shave Parmesan cheese over the dish.
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19
I served my eggplant parmesan with zucchini pasta.
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20
See ASweetPeaChefs TastyKitchen recipe box to see how to make zucchini pasta!
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21
It is delicious.
