Eggplant Parmigiana

Ingredients

2 medium eggplants

2-3 large eggs

Kosher Salt

1 1/4 cups Italian bread crumbs (or plain bread crumbs plus dried basil, dried oregano and dried rosemary)

1 cup extra virgin olive oil

1 1/2 cups or ~11oz shredded mozzarella cheese (not fresh)

3 TBSP Finely Grated Pecorino or Parmesan

Raos Marinara Sauce

Fresh Basil

Directions

Preheat oven to 400

Peel the eggplant and slice it into 1/4 inch thick rounds

Beat the eggs with 1 TBSP of water and a generous pinch of salt

Put the bread crumbs in another bowl with Italian seasoning and 1/2 tsp of salt

Dredge the eggplant slices in egg wash, let the excess drip back into the bowl, coat lightly in bread crumbs

Eggplant can be either fried or baked (baking is much faster!):

- Frying: In a large skillet over medium-high heat, heat 1/2 cup oil until shimmering. Turn the heat down to medium and add eggplant slices in a single layer. Cook, turning once, until browned on each side, about 6 minutes total. Transfer to prepared baking sheet.

- Baking: Prepare baking sheet with aluminum foil. Coat foil with olive oil. Arrange eggplant slices in a single layer and drizzle with olive oil. Bake until browned and soft, ~20-30 minutes.

In a 9-by-13 baking dish, ladle 1/2 cup sauce into the bottom, cover the sauce with a single layer of eggplant. Layer another 1/2 cup sauce on top, spreading it evenly (don't overdo the sauce - should just be enough to cover the eggplant). Sprinkle with ~1/3 cup of mozzarella and 1 TBSP Pecorino (or Parmesan) - again, not too much - just enough to give a light covering. Add fresh basil if desired.

Add another layer of eggplant and repeat this process until you've reached the final layer of eggplant. Top this layer lightly with sauce and cheese (no basil)

Bake, uncovered, until the cheese is melted and bronzed and sauce is bubbling at the edges, ~20 minutes. Remove and let cool slightly.

Can add fresh basil on top right after removing from oven