I was working the closing shift the last evening, so I had to prepare something ahead of time to eat. We haven't had eggplant Parmesan in a while, so I've decided to prepare it for supper.
I do not purchase large eggplants, as its thought they have more seeds than the small ones. I peel my eggplant and using my mandoline, make 1/4" slices. I season flour with salt and pepper and dredge the eggplant in the mix. Next, I egg and bread the eggplant in seasoned breadcrumbs. Instead, of frying the eggplant, I take a dark metal cookie sheet and spray it with olive oil. I then place the sliced eggplant on the pan, and again spray the eggplant slices with olive oil. I have preheated my oven, using the convection setting to 350°. I'll use my homemade tomato sauce to moisten the eggplant, season again with salt and pepper, a little dried oregano and top with sliced mozzarella. Bake time is approximately 25 minutes, or until you see bubbles on the side.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.