Eggplant Parmigiana

By criscrossqz

My own version ~ more like a lasagna. If you peel the eggplant first, it isn't bitter ~ even people (like Billy) who don't like eggplant will like this!

Ingredients

• 1 medium eggplant, cut across into 1/4” slices *
• The peel has the strong eggplant flavor, so if you like that,
• leave the peel on. For a more subtle flavor, peel eggplant first
• 1/2 cup flour
• 2 tsp. garlic powder
• 3 tsp. chopped or dried oregano
• 3 tsp. chopped fresh rosemary (plus 1 fresh sprig, if possible)
• 1 cup Italian bread crumbs
• 1 large egg, lightly beaten
• 2 About 2 cups marinara style sauce (Homemade is perfect, but I
• also like Bertolli’s Roasted Garlic, in a jar)
• olive oil
• 8 oz. sliced fresh buffalo mozzarella (regular REAL mozzarella
• will work too, but not quite as good)
• 8 oz. shredded Provolone cheese
• 1/4 – 1/2 cup grated Parmesan or Parmigiano-Reggiano cheese

Preparation

Step 1

Coat eggplant in flour, then dip into egg, then coat with bread crumbs.
Fry all slices in skillet with olive oil, until light-medium browned; drain on paper towels while the others fry. (you’ll need 2 layers, so count them out) Olive oil (or olive oil spray) a 9x13” pan. Put a very thin layer of the pasta sauce on the bottom; then one layer of eggplant slices. Pour & spread 1/2 of the sauce left; sprinkle with half of the herbs & garlic powder; layer half of each of the cheeses ~ Repeat with rest of eggplant, sauce, cheeses. Put the sprig of rosemary on top (if you have it). Bake at 375 for about 30-40 min (until cheeses are melted & slightly bubbly). Take out and let it rest for about 5-10 minutes before cutting into portions. Serves 4 very-hungry men, or 6-8 lighter eaters

** If your eggplant is large, you may want to make 3 layers