I didn't modify it much, I used shredded mozz instead of fresh but it was still delicious to me.
It is a little labor intensive but worth it. It also was enough for dinner (for boyf & I) and FIVE gladware containers for lunches. FIVE.
1 medium-large eggplant (her recipe called for 2, but I think my medium eggplant was bigger than hers)
1 - 32oz jar of marinara sauce (I used Kirkland...Costco FTW)
1.5C panko bread crumbs
1/3C parmesan cheese
A few handfuls of shredded mozz (specific measurement I know, but I am a cheese fiend - you may not be)
- Cut eggplant into slices. (Thickness is up to you, mine were inconsistent sizes and turned out fine).
- Toss eggplant slices in 1.5 tsp of salt in a colander (strainer) over a bowl and let them sit/drain for 30 minutes. (recipe says skipping this will make the eggplant rubbery...I didn't want to chance that so I did it!).
- While your eggplant is draining, prepare your breading bowls.
- In bowl #1, combine flour with a few sprinkles of salt and pepper.
- In bowl #2, crack & whisk the eggs.
- In bowl #3, combine panko and parmesan.
- Preheat oven to 375 degrees.
- In pot (with lid!) heat marinara sauce on low heat, stirring occassionally.
- In frying pan, heat olive oil - no lies (and very unhealthy) I used a good deal of oil because things cook quicker.
- Work each piece of eggplant through the assembly line - flour-> egg -> breadcrumbs.
- Cook on both sides (flipping once) and drain finished eggplant on plate lined with a paper towel.
- Line 9x13 pan with layer of marinara.
- Arrange eggplant slices in single layer, cover with sauce and sprinkle with desired amount of mozzarella.
- Add another layer of eggplant, followed by sauce and cheese. Continue until out of eggplant (eggplant, sauce, cheese, eggplant, sauce, cheese).
- Bake uncovered until sauce is bubbling and cheese has completely melted (about 10 minutes for me).
- Eat plain or over pasta.