Eggplant Parmigiana

We love this recipe for Eggplant Parmigiana. It takes a bit of time to prepare, but well worth it! Follow my lead and make it over the weekend.

Eggplant Parmigiana

• 2 eggplants
• 3 egg whites (or water)
• 1 c. breadcrumbs
• 1/2 c. freshly grated Parmesan cheese
• 1/2 t. salt
• 1 t. freshly ground black pepper
• 16-24 oz tomato basil pasta sauce
• 1/2 T. red pepper flakes (I use closer to 1 T)
• 1 c. mozzarella cheese

Preheat oven to 375F and line two large cookie sheets with parchment paper. Wash and slice eggplants length-wise into 1/2' thick slices. In a pie dish or wide-mouth bowl, mix breadcrumbs, Parmesan cheese, salt and pepper thoroughly. Dip each slice into egg whites/water, then into breadcrumb mixture. Thoroughly coat each side with breadcrumb mixture. Place slices in a single layer on the lined cookie sheets. Bake for 20 minutes until eggplant slices are tender when pierced with a fork.

Combine pasta sauce and red pepper flakes. Grease bottom and sides of 7x11" casserole dish. Place 1/2 c. of the sauce in the dish, spread so the dish is coated. Place 1/2 of the eggplant slices in the dish, overlapping and needed. Press down lightly to make an even layer. Cover with 1 c. sauce and 1/2 c. cheese. Add another layer with the remaining eggplant slices. Press to level, add remaining pasta sauce and cheese.

Bake for 20-25 minutes uncovered, until sauce is bubbling and cheese is melted.