INGREDIENTS
1 or 2 large eggplants
Salt
Pepper
Italian seasoning
1 jar of spaghetti sauce
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup Italian breadcrumbs
2 large eggs, beaten
1 lbs. of shredded mozzarella cheese
1 cup grated parmesan cheese
METHOD
1.Cut eggplants lengthwise into thick slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.
3.In a wide, shallow bowl, combine flour and breadcrumbs and about 1/4 cup of parmesan cheese, salt, pepper and Italian seasoning. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. Dredge the eggplant slices first in the beaten egg then in the breadcrumb mixture. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4.Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, place fried eggplant slices, top with sauce, and cheeses.
5. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Falafel & Such 