Eggplant Parmigiana

Eggplant Parmigiana

2 medium [approximately 1-pound / 454-g each] eggplants
3 tablespoons [26.25 g] flour
1 1/2 cups [375 mL] dry breadcrumbs
2 eggs, beaten
1 [14-ounce / 398-mL] can tomato sauce*
1 tablespoon [15 mL] tomato paste
1/3 cup [80 mL] water
2 tablespoons [30 mL] freshly chopped basil
or
1 1/2 teaspoons [7.5 mL] dried basil
12 ounces [340 g] Mozzarella cheese slices
1/2 cup [115 g] grated Parmesan cheese
Salt and pepper, to taste
Vegetable oil, for frying 



Preheat oven to 350°F [180°C].
Slice unpeeled or peeled eggplants crosswise into 1/2-inch [1.3-cm] thick slices.
Transfer into a colander, sprinkle generously with salt and leave to drip for 30 minutes to get rid of the bitter juices.
Rinse eggplant slices under cold running water; pat dry using paper toweling or wrap in a clean kitchen towel.
Combine flour and dry breadcrumbs into a shallow bowl.
Dip eggplant slices in beaten eggs and then in flour mixture; shake off excess mixture.
Into a large frypan over medium heat, preheat approximately 3/4 inch [2 cm] deep oil until hot.
Fry eggplant slices in batches until golden on both sides.
Transfer onto a plate, already lined with paper toweling; leave to drain.
Into a bowl, combine tomato sauce, tomato paste, water and freshly chopped or dried basil.
Salt and pepper mixture to taste.
Spoon half of the sauce over the bottom of a 12 x 9-inch [3 L] baking dish.
Lay in half of eggplant slices; top with half of Mozzarella cheese slices.
Cover with remaining sauce; top with remaining eggplant slices, and Mozzarella cheese slices.
Sprinkle all over with grated Parmesan cheese.
Bake into preheated oven for 25 to 30 minutes, to melt the cheese until golden.
Serve immediately. 

*or tomato/spaghetti sauce of choice - then lighten up or omit the basil

This is one of my all time favorites. I love eggplant Parmigiana.