Eggplant Parmesan

By LoriCaputo

Ingredients

• 2 medium eggplants, cut into ½ inch round slices
• Salt and pepper
• 5 cups breadcrumbs
• 1 tbs. each dried oregano and dried thyme
• Olive oil
• Flour, for dredging
• 6 eggs, beaten
• 2 tbs. whole milk
• 7 cups marinara sauce
• 2/3 cups grated Parmesan cheese
• 1 lb. fresh mozzarella cheese, thinly sliced

Preparation

Step 1

Arrange the eggplant on a baking sheet and sprinkle with salt, set aside one hour. Rinse the eggplant well under cold water and pat dry. Whisk together salt, breadcrumbs, thyme, oregano, and salt.

Place the flour in a bowl. Combine the egg and milk in another bowl. Dredge the eggplant slices in the flour, then the egg mix, and then the breadcrumb mix.

Pour oil to a depth of ½ an inch and heat over medium heat until it reaches 400 degrees. Fry the eggplant, turning once, until golden. Transfer the eggplant slices onto paper towels to drain.

Brush a 2 x 10 x 15 inch baking dish with oil. Preheat oven to 400 degrees. Cover the bottom of the baking dish with 1/3 of the sauce and arrange ½ the eggplant slices over the sauce. Cover the eggplant with another 1/3 of the sauce and then ½ the Parmesan cheese, and then ½ the mozzarella; repeat. Bake just until ho t and just beginning to brown; about 30 minutes.