The Best Eggplant Parmigana Ever

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   1. Lay eggplant rounds onto paper towels. Salt generously & wait 30 minutes.

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   2. Rinse each slice under cold running water while rubbing it with both (CLEAN) hands, use your nails if possible to get all seeds out.

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   3. Lay rounds on paper towels for 30 min. more to let dry; cover with more paper towels.

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   4. While you're waiting- heat med. saucepan over med. heat with one tbsp oil. Saute onion, bell pepper and mushrooms for 8-10 minutes. Set aside.

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   5. Put some breadcrumbs on plate next to stove. Beat egg whites in bowl with milk.

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   6. In lg. saucepan, heat 1/2 cm. oil on med-high.

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   7. Put eggplant round in egg mixture, make sure it's fully covered. Transfer to plate of bread crumbs, coat completely. (Add more bread crumbs as needed.) Place round into pan, fry until golden, about 2-5 min. each side. Add more oil as needed. Move each cooked round to clean plate, let cool.

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   8. Preheat oven to 350. Coat your baking dish with non-stick.

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   9. Layer, in the baking dish: fried eggplant, fit closely together. Pour 1/3 sauce on eggplant, smooth with spoon, top with mozzarella. Add veggies. Repeat until you're out of stuff. Top with cheese & sprinkle leftover breadcrumbs on top.

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    10. Cook at 350 for about 30-40 minutes.

No additional tips available.