I have made Eggplant Parmesan many times before but this time I wanted to see how it would turn out if I sliced the eggplant very thin. It worked out so well that it melts in your mouth.
1 medium-sized eggplant
Parmesan cheese, grated
398mL can of Italian peeled tomatoes
Italian seasoning to taste (or Parsley and Basil)
1 bag pre-shredded mozzarella cheese (I used Taco/Nacho mix)
salt and pepper to taste
Cut the eggplant in thin slices. Don’t worry if you get small pieces as they make good filler in between larger slices when layering.
Beat the eggs and put in a pan or deep dish to coat eggplant.
Blend flour, salt, pepper, and parmesan cheese in a pan or deep dish for dipping the eggplant.
Coat the eggplant slices with egg, then dip in flour mixture.
Place the eggplant in a pre-heated large frying pan with olive oil and cook until both sides are a golden colour.
Remove eggplant and place on paper towels to remove excess oil.
While the eggplant is cooking, place the tomatoes in a food processor and blend until smooth. Add Italian seasoning, salt, and pepper. Optional: you could add 1 teaspoon of sugar if you like. Heat the sauce until it’s warm.
When all the eggplant is cooked and the sauce is warm start layering in a loaf pan. Start by putting a small layer of sauce in the bottom of the pan.
Then layer eggplant, sauce, cheese, and repeat until pan is full. The top layer should be the sauce and cheese.
Cover with foil and bake for approximately 20 minutes at 350F. Then remove foil and cook another 10 minutes until cheese is lightly browned.
Serve with toasted Italian bread sliced to dip in the sauce.