This is an edited version of this.

Mmmmm. I really like any dish that combines breading things and superfluous cheese. It’s just my kind of thing. If there’s any option that isn’t frying though, I try to take it. So these slices of eggplant are dredged and breaded but then baked in the oven till crispy. Woo.

Baked Eggplant Parm

Eggplant:

2 eggplant, cut into 1’4” thick slices

salt

a significant number of paper towels

Breading:

4ish cups breadcrumbs

1 cup grated parmesan

salt and pepper

1 cup flour

4 large eggs

Other things:

2 cups mozzarella

1/2 cup grated parmesan

fresh basil leaves (optional)

a jar of pasta sauce or one recipe of pasta sauce

Once eggplant is cut into 1/4” segments, salt heavily and let sit in a colander over a bowl or sink for about half an hour. Then preheat oven to 425.

Arrange your eggplant assembly line, flour and pepper in one bowl, then scrambled raw eggs, then breadcrumbs and parmesan.

(Cactus and ipod optional). Dust extra salt off the eggplant and smush (highly technical term) each slice between a couple sheets of paper towels. For crispiness to be achieved, the eggplant need to get as dehydrated as possible.

Dredged the slices first in flour, to absorb any remaining water, then egg as a base, then breadcrumbs and parm. Put covered sliced on a tin foil lined baking sheet.

30 minutes at 425 later and woot, all perfectly crispy.

Layers, ASSEMBLE!

I did: Sauce/Mozz/Eggplant/Sauce/Eggplant/Mozz/Parm

Once assembled, stick the whole thing back in the 425 oven for 15-20 minutes. After about 15 minutes, I got antsy and turned the broiler on and just sat and watched it so I could catch it a perfect crispiness.