Another cold night in New England. A perfect Sunday night for Eggplant Parmigiana.
2 cups pasta sauce (or slip in your homemade pasta sauce)
2 large eggs
2 T water
1 cup panko breadcrumbs (might need more, so don't put it away)
1/3 cup grated Parmesan cheese
2 unpeeled eggplant
1/2 cup olive oil
2 cups shredded mozzarella cheese
Cut the eggplant into 1/4 inch discs.
Mix the egg and water and put in a pie plate. Mix breadcrumbs and Parmesan cheese and put in a second pie plate.
Dip eggplant slices into egg mixture, and then coat with breadcrumbs. Put on plate.
Heat oil in 2 12 inch skillets over medium heat. Cook about 4-5 slices of eggplant in each pan. Flip when golden brown (five minutes). Once second side is cooked, put cooked slices on paper toweled wire cooling racks. Repeat until all eggplant is cooked.
Preheat oven to 350.
Grease 11 x 7 inch pan with Pam. Put half the slices (overlapping) onto the bottom. Pour one cup of sauce on top, followed by one cup of mozzarella cheese. Repeat with eggplant, sauce and cheese.
Bake uncovered for 25 minutes. Serve with pasta.
