So, by 2007-2010, I know that's a ridiculously long time, I wasn't exactly the best vegetarianism. BUT, moving out to Utah and living on my own, I learned a lot. When I got married, I learned how to cook and I gave veggies a chance, and I actually love them! So, the last three years I've been trying to eat healthier, and when I find a recipe I just LOVE I can't help but share it!
So, I've had a lot of vegetarian friends and non vegetarian friends ask about this recipe, so this is my slightly changed version of Eggplant Parmesan!
(Super step by step, with pictures!)
Start with a Large Eggplant.
|This is totally a large eggplant!|
|Peel and cut the eggplant (eggplants have FREAKISHLY thick skin!) into 1/3 size slices|
(***After you let the eggplant sit for just a few minutes, it will start to discolor like so. It's just oxidation, and totally normal.***)
|Once you've cut the eggplant, layer it in a strainer and salt generously. Let it sit like this for thirty minutes.|
|After the eggplant has soaked in the salt for thirty minutes, run cold water over it and pat dry.|
|Next, fill two dishes with 2 beaten eggs and the other with bread crumbs. We used progresso italian because the seasoning is delicious! (we have these random Tupperware dishes that are PERFECT for dredging and french toast haha.)|
|Next, dredge the eggplant slices in the egg first, then the bread crumbs|
|Fry the eggplant on medium high, for about three minutes per side until golden brown.|
BUT, be careful! I started it on medium high and it was a grease popping massacre! Start it on low, and work your way up to medium high!
|They'll look about like this. Drain them on an absorbent paper towel.|
|Pre-heat oven to 350 degrees. Lay half of the eggplant in a dish sprayed lightly with cooking spray (or use shortening)|
|Cover the eggplant in half of the pasta sauce (About 1.5 cups)|