2 globe eggplants (or 2 pounds of other shapes)
sliced into 3/8 in thick rounds
1 cup flour
4 large eggs
4 cups plain dried breadcrumbs
3 ounces parmesan cheese
6 T vegetable oil
4 cups tomato sauce
8 ounces shredded mozzarella cheese
1. Toss the eggplant with 1 t salt and let drain in a
colander
2. Meanwhile, place 2 rimmed baking sheets on two racks in
the over, Heat to 425 . Combine the flour and 1 t pepper in
a large zipper-lock bag and shake to combine. Beat the
eggs in a shallow bowl. Combine the breadcrumbs, 1 cup of
the Parmesan, ¼ t salt, and ½ t pepper in a second shallow
dish.
3. Spread the drained eggplant over paper towels. Press with
another paper towel to remove as much liquid as possible.
Coat each piece by shaking in the bag of flour. Dip each
piece in the eggs. Coat evenly with the breadcrumbs,
pressing them to adhere. Lay each piece on a wire rack
4. Pour 3 T oil onto each sheet, tilting each sheet to coat.
Spread the breaded eggplant in a single layer over the hot
sheets. Turn after 20 minutes. Continue baking another
10 minutes.
** These can be cooled and frozen in a single layer, then
bagged and frozen to be used later.
5. Spread 1 cup tomato sauce over the bottom of a 9 x 12
baking dish. Layer half the eggplant slices over the sauce.
Spread another cup of the tomato sauce and sprinkle with
half the mozzarella. Layer the remaining eggplant, dot
with another cup of sauce leaving most the eggplant
exposed. Sprinkle with the ¼ cu Parmesan and last cup
mozzarella.
6. Bake until the cheese is bubbling and well browned, about
15 minutes. Pass the remaining sauce and ¼ c Parmesan.