Eggplant Parmesan

Yield: 6 to 8 servings

Ingredients

• 2 large eggplants
• 5 cups spaghetti sauce (homemade or store bought)
• 8 ounces shredded mozzarella cheese
• 1/2 cup Parmesan cheese, freshly grated
• Olive oil (extra virgin or pure)
• Coarse salt

Instructions

1. Slice eggplant into 1/4 inch rounds and sprinkle generously with salt. Line two (or more if you have them) colanders with the eggplant and let it sit for 1 hour to drain any bitter juices. Pat eggplant dry.
2. Heat oven to 350 degrees F.
3. In a large skillet, heat 2 tablespoons olive oil and brown eggplant lightly on both sides, adding more oil if skillet gets dry. Drain eggplant on paper towel.
4. In a 2 quart casserole, spread enough spaghetti sauce to cover bottom and make layers of eggplant, sauce and mozzarella cheese and Parmesan cheese, in that order (repeat layers until you end up with with a full dish and Parmesan cheese on top).
5. Bake for 30 minutes.

Attribution

Posted by artsycook at recipegoldmine.com.

Source: Recipe by Lisa Stapor

Photo credit: slaggs on Visualhunt.com