Eggplant Parmesan

My grandma taught me how to make this a long time ago and it is one of my favorite meals!  I made it the "true way" for this blog but there are some healthier things you can do when preparing this meal so I will provide those options as well.  I/m not going to lie this one is a little time consuming so do it when you have time and make a lot of it at once and freeze the extras!

First wash the eggplant and cut off the stem end

Then peel (you don't have to peel it but especially if this is your first time trying eggplant I'd suggest you peel it!)

Once peeled you'll slice the eggplant into thin slices.  The thinner, the better.  This is one of the most time consuming parts and if you have a mandolin you're in luck but if not you're stuck doing it by hand like me!

  

you will end up with a lot! (as you can see, I started with 2 eggplants)

once everything is sliced you will want to set up 3 containers, 1 for flour, 1 for egg and water mixture, and 1 for Italian seasoned bread crumbs

First cover your slice of eggplant in the flour

Then cover the flour covered slice in the scrambled egg and water mixture

Then take that same slice and cover in the Italian bread crumbs

Put some olive oil in a large pan.  Not too much olive oil just enough to coat the bottom of the pan

once all of your slices have been coated with the three mixtures place them in the heated oil.  For the healthier version you can bake your breaded slices in the oven on a cookie sheet.

Flip each slice with a fork by stabbing one edge or with a spatula.  Once both sides are done place on a plate lined with a paper towel.  Keep layering paper towels and eggplants on the plate until finished

Line an oven safe pan with some spaghetti sauce first and then place eggplant slices over it, covering the entire bottom of them pan.  Cover the eggplant with spaghetti sauce and then mozzarella cheese and continue to layer until the pan is full

Cover with tin foil (shiny side down) and bake at 375 degrees F until you can see the sauce boiling through the top layer of cheese.  You may want to take the foil off towards the end of baking the dish

If you make extra dishes and freeze then (which you can) you want to put saran wrap over the pan and then tin foil before freezing.  Remember before actually baking it to take the saran wrap off!!  You can also take your extra slices after making this dish and put them in a freezer bag and freeze them that way.  Either way works in the freezer!  Serve with a side of pasta and some Italian bread (recipe for that will be posted soon!)  Left overs are great in a sandwich!