Eggplant Parmesan

by Laura Donnelly — June 26, 2007

This eggplant parmesan recipe is very simple, healthy, and economical! The trick is to slice the eggplant as thin as you can and use a light hand with the sauce and cheese.

Serves 6

1 large eggplant or two medium-sized, about 1 and 1/2 lbs., sliced super thin
1 Tablespoon salt
2 cups olive oil (don't worry, you won't use all of it)
4 large eggs
1/2 teaspoon freshly ground pepper
1 and 1/2 cups marinara sauce
4 Tablespoons parmesan cheese

1. Layer the eggplant slices in a colander, sprinkling each layer with salt. Place a plate or bowl over eggplant and weigh it down with something heavy, like canned goods. Set aside to drain for at least one hour. Gently squeeze liquid out of the eggplant and then pat dry with paper towels.

2. In large skillet, heat the oil over moderately high heat to 375 or until a bread cube browns in about one minute. In a shallow bowl, whisk eggs and pepper together. One by one, dip eggplant slices into beaten egg mixture, then slide carefully into the hot oil. Fry a few at a time, turning once, until lightly golden, about one minute on each side. Remove with slotted spoon and drain on paper towels.

3. Preheat oven to 400. In a 9 by 13-inch pan, layer fried eggplant and marinara sauce, beginning and ending with the sauce. Sprinkle cheese on top. At this point, you can leave the dish out at room temperature to cook later in the day, or refrigerate, covered, to cook the next day.

4. Bake until heated through, about 15 to 20 minutes, or until sauce bubbles. Serve hot or at room temperature.