easy eggplant parm

How To Make easy eggplant parm

• 1

  Process Eggplant: I choose smaller, firm eggplants. Cut off the ends and slice into ¼ or ½ inch slices. Place in large bowl. Sprinkle with large amount of salt. Fill bowl with water, eggplant will float. Cover with plate to weight it down. Let them soak for a minimum of thirty minutes. The water will turn black. Drain the eggplant and pat dry with paper towels. This method seems to draw out the bitterness in the eggplant.
• 2

  Prheat oven to 350 degrees.
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  3

  Cover 1-2 cookie sheets with aluminum foil and coat the foil with a thin layer of olive oil. Lay the slices of eggplant onto the cookie sheet in a single layer. Spray the slices lightly with olive oil cooking spray. Sprinkle with salt and pepper.
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  4

  Using a regular teaspoon, top each slice of eggplant with a scant amount of bread crumbs.
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  5

  Next place one slice of tomato onto each slice of eggplant. Sprinkle again with salt and pepper.
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  6

  Using the teaspoon again, top each tomato with a liberal amount of parmesan cheese. Spray with light coat of cooking spray.
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  7

  Place sheet tray in oven and bake for 30-45 minutes or until cheese is bubbly and a golden brown. Remove from oven and serve.
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  8

  Notes/swaps •Be sure to soak and pat dry the eggplant. •Use smaller, firm eggplants. •Use similar sized tomatoes. •Haven't tried it yet, but I suppose you could add some shredded mozzerella cheese on top.
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