Eggplant Parm

Directions

1. Preheat oven to 375 degrees F.

2. Slice the eggplant and salt generously. Let sit for 10-15 min and pat dry.
3. Place the all-purpose flour in a shallow bowl and season well with kosher salt and cracked black pepper, then place the eggs in another shallow bowl whisk and season as well. In another bowl add in the panko, grated parm and season well with kosher salt and cracked black pepper.
4. Line a baking sheet with parchment paper. Place the eggplant in the flour and give it a good hit to remove extra flour. Add to the eggs and then the panko and cheese. Cover generously. Place on the baking tray and continue to do so until they are all coated. Drizzle over extra virgin olive oil and place in the oven. Roast for 35-45 mins making sure to flip over in the middle to get both sides golden.
5. While they are baking start the sauce. In a medium saucepan heat up the olive oil and add in the sliced garlic. Let sauté until lightly golden a couple minutes and then add in the crushed tomatoes. Season well with kosher salt and cracked black pepper. Bring to a boil and turn down to a simmer. Let simmer for 25 minutes until reduced a bit check for seasoning.
6. Take out a baking dish and get ready to assemble. Place a cup of the sauce on the bottom of the baking dish and then lay on the eggplant. Add in a couple pieces of mozzarella and grate over the parm. Lay another layer of eggplant, sauce and more mozzarella and grated parm on top. Do this until all the ingredients are done. Place in the oven for another 35-45 minutes until bubbly and lightly golden up top. Serve hot with a crisp arugula salad.