Ingredients:
- 1 large eggplant
- bread crumbs
- eggs
- olive oil
- parmesan cheese (grated or shredded)
- mozerella cheese (shredded)
- fresh basil
- pasta sauce (2 jars)
- pasta noodles
Eggplant can be tricky to work with and there is nothing worse than undercooked, chewy eggplant. The best way to allow it to cook fully and thoroughly, is to salt the eggplant before cooking.
To do this, slice the eggplant into 1/2 inch slices. Lay those slices on paper towels that have been salted. Then salt the top of the eggplant slices and place papertowels over top as well. Let them sit for 20-30 minutes and then press the eggplant with the paper towels (you may need dry ones that this point). This process draws some of the water out of the eggplant.
Once your eggplant has dried, prepare 2 small bowls (one with 4 beaten eggs and one with breadcrumbs). Dredge the eggplant slices in the egg and then transfer to the breadcrumbs and cover completely in crumbs.
Heat a skillet on high and add some olive oil to the pan. You will now need to sautee the breaded eggplant slices in the olive oil until they are lightly browned on both sides (2-3 minutes on each side).
Then layer the eggplant slices in a casserole dish with pasta sauce and shredded cheeses. Bake at 375 degrees for 45 minutes.
Take the dish out of the oven and sprinkle some leftover shredded parmesan and mozerella cheeeses on top and then return the dish to the oven for 3 minutes to melt the cheeses.
Top with some fresh basil and serve with pasta!
Wow, what a great tip. I've never heard the advice to dry the eggplant slices a bit, but it makes perfect sense. I will have to give this a shot!
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