Easy Eggplant Parmesan

• 2 whole Eggplants
• 1 Tablespoon Salt
• 1 cup Flour
• 1 whole Egg
• 1 cup Breadcrumbs
• 1 pound Mozzarella
• 3 Tablespoons Olive Oil
• 1 container Tomato Sauce (or Use Homemade)

1. 1.
2. Slice your eggplants into 1/2 inch think slices.
3. Toss in the salt and place in a colander in the sink.
4. 2.
5. Set up a breading station: one bowl of the flour, one bowl of the egg (mixed with a little bit of water), and one bowl of the breadcrumbs.
6. Preheat oven to 350 degrees.
7. 3.
8. Slice mozzarella into 1/4 inch slices.
9. Its fine if they arent perfect.
10. 4.
11. After about 15 minutes of sweating, remove the eggplant from the colander and dry with a paper towel.
12. Cover each eggplant slice in flour, then egg wash, then breadcrumbs.
13. 5.
14. Heat a large pan over medium and pour in 1 tablespoon of olive oil, enough to cover the bottom of the pan.
15. Once the oil is hot, place slices of eggplant into the pan and let brown, about 2-3 minutes per side.
16. Be careful not to crowd the pan, and add more oil as needed.
17. This may take a few batches.
18. 6.
19. Cover the bottom of a 9 x 9 inch square pan with the tomato sauce.
20. Homemade is preferable, but store-bought is fine.
21. 7.
22. Layer in the eggplant slices, then more sauce, then mozzarella slices, more sauce, and repeat.
23. Finish with mozzarella slices.
24. 8.
25. Bake uncovered for about 30 minutes, or until the bubbling of the tomato sauce has slowed and the mozzarella has melted on the top.
26. Let cool and serve immediately, or cover in the refrigerator for up to 5 days.

eggplants, salt, flour, egg, breadcrumbs, mozzarella, olive oil, tomato sauce

Taken from tastykitchen.com/recipes/main-courses/easy-eggplant-parmesan/ (may not work)