Erin’S Super Easy Eggplant Parmesan

1. 1

   Slice eggplant about 1/8 to 1/4 inch thick cutting the ends off and discarding. You will cover each slice with salt (approx 1/4 tsp on each slice) and let sit for 30 min this will sweat the excess liquid out of the eggplant. Rinse off eggplant and pat dry with towel, beat the two eggs and run eggplant through and then into the crumbs (season as you like if you want to add stuff to it). Fry in oil (I use tongs for flipping) before a flip I use tongs to splash the tops with oil so that the breading does not fall off. After I splash it I let sit like 2 min then flip. Fry both sides and lay out on cookie sheet layered with newspaper and paper towels (removes excess grease this way). Take a rectangle casserole dish lightly cover bottom with sauce, just enough to keep food from sticking. Now layer your casserole as follows: eggplant, sauce, cheese. Keep going in this order until you are done or run out of room. I tend to use a lot of cheese; I cover so I can barely see the sauce. Bake at 350u00b0 until cheese is melted and starting to brown, of course if you do not like it brown then take out when it's melted the way you like it.

* Per serving · 4 servings · Values may vary.