¼cupparmesan cheesegrated + extra for grating on top
1tablespoondried oregano
1tablespoondried basil
½teaspooncayenne
½cupall-purpose flour
2eggslightly beaten
extra virgin olive oilfor greasing pan
2cupsprepared tomato sauce
1 ½cupsmozzarella cheeseshredded
Instructions
Wash eggplant, slice and sprinkle the slices heavily with salt. Place in a strainer for 30 to 45 minutes. After the salting, rinse well and blot the eggplant slices off with a paper towel.
Preheat oven to 375 degrees. Brush a 9x12 baking sheet with olive oil; set aside.
Meanwhile, make a breading station for the eggplant. You’ll need three plates or shallow bowls. Dish One: Combine bread crumbs, Parmesan, oregano, basil, and cayenne, and mix well.Dish Two: Crack the eggs and lightly beat.Dish Three: Add flour.
Coat each eggplant slice in the flour, shaking off any excess flour. Dip each slice into the egg and then into the bread crumb mixture. Add the eggplant slices to the prepared baking pan.
Bake for 10 minutes. Remove the baking sheet from the oven. Carefully flip the eggplant slices over and return to the oven for 10 more minutes. Remove from oven, leaving the oven on and allow the slices to cool a few minutes.
With a ladle, spread out enough tomato sauce onto the bottom of a clean baking dish for each eggplant slice to lay on top of. Place each slice onto the sauce.
Top each eggplant slice with a little more sauce and sprinkle with mozzarella and parmesan cheeses.
Bake in a 375 degrees oven for 20 minutes or until cheese is bubbly.
Notes
Speed up the cheese browning, by turning on the broiler for the last few minutes, until that mozzarella is golden.
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