Family-Sized Eggplant Parmesan

I love eggplant parmesan. But it always seemed like one of those dishes that are delicious but you only get at restaurants. Well, no more! Now you can make Eggplant Parmesan for your family, or...just for yourself! This recipe makes a lasagna pan full, so get ready to eat!

Or maybe you're one of those people who hate eggplant? Understandable. But that's only because you don't know the magic trick to making eggplant tasty! I shall show you this magic trick. And voila, you shall love eggplant evermore!

Family-Sized Eggplant Parmesan

• 2 large eggplants
• 1 cup bread crumbs
• 1/2 c. flour
• 2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• salt to sprinkle over each eggplant slice
• 1 egg
• 1/2 c. milk
• 1 c. oil
• 1 large jar of classic tomato spaghetti sauce
• 1 c. mozzarella cheese, grated
• 1/3 c. parmesan cheese, grated

Ok, first things first: slice up that eggplant into 1/2 cm thick slices. Place on a plate and sprinkle both sides with salt. Let sit for half an hour. You’ll notice that brownish water starts beading up on the slices — those are the bitter juices. After half an hour, rinse the salt and bitter juices off the eggplant. Now your eggplant will taste sweet after cooking! Yes, this is the magic step that makes the different between bitter and sweet!

Mix the flour, pepper, salt, breadcrumbs, and oregano and put in one bowl. Mix egg and milk and put in another bowl. Heat oil in a skillet on medium to medium high heat. Dip each slice of eggplant in the egg/milk mixture, then into the breadcrumb mixture, and then fry in the oil until golden on each side. Set aside.

Now we layer the dish! Place a layer of fried eggplant in a lasagna pan. Cover with half the sauce and half the cheese (mozzarella AND parmesan). Repeat.

Bake in a 350 degree oven for half an hour, or until the eggplant slices are fully cooked through.

I served these with green beans that I picked and preserved for freezing during the fall harvest.

It's sooo good! I've packed some for lunch for the DH tomorrow, and ate some for an evening snack tonight. Mmm...am so glad I know how to make this myself now; aren't you?