2 medium eggplants, washed, dried
2 ½ teaspoons sea salt, divided
1 cup all-purpose flour
1 teaspoon ground black pepper
Grapeseed oil or vegetable oil
1 (8 ounce) package shredded mozzarella
cheese
2 cups tomato, garlic and onion pasta sauce
½ cup freshly grated Parmesan cheese
 |
| The mighty eggplant! |
Slice eggplant horizontally about ½-inch thick. Place a
colander over a bowl. Toss slices with 2 teaspoons salt in colander; set aside
for 30 minutes. Rinse and pat dry.
In a shallow dish, combine flour, remaining salt and
pepper; dredge eggplant slices in flour.
In large skillet, heat enough oil to cover bottom of
skillet over medium-high heat. In batches, saute eggplant slices until golden
brown on both sides, adding more oil as needed.
 |
| You'll need a lot more oil (just a heads-up). |
Place slices in bottom of a greased 13x9-inch baking
dish; top with mozzarella cheese. Pour sauce over mozzarella and sprinkle with
Parmesan cheese.
 |
| So much delicious cheese! |
Bake in a preheated 350F oven 15-20 minutes or until
hot and bubbly.
 |
| And boom goes the dynamite. |
My Rating: 5/5 "Perfection. The eggplant has a great texture - soft but substantial. Then add some nice sweet pasta sauce and gooey melty cheese and you're on a fast train to happy satisfaction."
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