Eggplant Parmesan

By kristentirrell

Ingredients

• 3 eggplants
• 1 cup salt
• 1 jar tomato sauce
• 2 cups breadcrumbs
• 1/2 cup Parmesan Cheese
• 10 slices Mozzarella Cheese Slices
• 1 Tbsp. garlic
• 1 Tbsp. oregano
• Non-stick pan spray

Preparation

Step 1

1.Start by cutting the eggplant into long thin slices. Coat each piece heavily with salt. Let the salted eggplant sit salted for 30 – 60 minutes. (The salt pulls some of the water out of the eggplant and prevents it from turning brown and soft.)

2.While eggplant sits, start making the coating. Place breadcrumbs in a bowl and mix with Parmesan cheese, garlic and oregano.

3.Once the eggplant is done, rinse it well under the sink to remove salt. Coat each piece with cracker crumb mix and place back on the baking sheet in a single layer. Bake the coated eggplant for 10 minutes at 350 degrees.

**Start here if using frozen eggplant slices**
4.Then, remove the eggplant and layer in a casserole dish, alternating layers of eggplant and tomato sauce. Make sure to coat the top layer well with sauce.

5.Last, break up cheese and cover the top. Spray the top with non-stick spray and bake at 350 degrees for 30-40 minutes. Cook uncovered for the first half and then cover with tin foil for the last 20 minutes.