Eggplant Parm

There is something about Eggplant Parmesan, when it's made well (not stringy or bitter or full of skin that makes you choke) that is so comforting and delicious! Even though I don't make it all too often, it is definitely one of my favorite foods. Hopefully, your families will love it as well!

You Will Need:

1 Large Eggplant

Lots of Salt

About 2 Cups Italian Dressing

About 2 Cups Seasoned Bread Crumbs

About 2 Cups Marinara Sauce

1 Pound Fresh Mozzarella

Grated Parmesan and Romano Cheese

Directions:

- Peel the eggplant.
- Slice into thin slices (about 1/4" thick)
- Arrange a layer on a paper towel-lined plate.
- Cover with a lot of salt.
- Add another layer of paper towels.
- Put another layer of eggplant and salt.
- Keep repeating the layers until you have used all of the eggplant.
- Make sure there is salt and a layer of paper towels on top as well.

- Place in the refrigerator for 2 hours (at least).



- Heat oven to 350 degrees.
- Put two bowls on the counter or work space. Put Italian dressing in one, and breadcrumbs in the other.
- Take the eggplant out of the fridge. The paper towels will be all soaked. (That is the bitterness coming out, so your food tastes good.)
- Rinse the eggplant in cold water, then put on more paper towels to dry while you work.

- Coat the eggplant first in the dressing, then in the breadcrumbs.

- Place on a baking sheet in a single layer.

- Bake for 38 minutes.

- Cover in sauce, then slice on fresh mozzarella and shake the grated cheese on top.

- Bake for 10 more minutes.

- Serve with spaghetti, or any pasta (use the same sauce for the pasta).

- Enjoy!! <3