Now I know what you are thinking…. Really the best eggplant parmesan recipe ever? Oh yes it is. The secret (don’t tell anyone) is salting the eggplant and leaving them to rest over night. OMG this makes the eggplant soft and delicious and melts in your mouth. I know this recipe takes some time but it is totally worth it!
1- Wash eggpant. Cut into 1/4 inch circles. Lay in a single layer on a clean dishcloth.
2- Sprinkle with Salt. Cover with another clean dishtowel. Let sit overnight. (Yes, this is correct! It is what makes the eggplant tender.)
3- On the next morning. Preheat oven to 350 degrees. Set up a breading station. (Beat the two eggs in a bowl and season the eggs how you like them and pour bread crumbs in a separate bowl.)
4- Bread the eggplant. Dip each round in the egg, then the bread crumbs. Place on a single layer on cookie sheets. You do not need to grease your pans.
5- Bake for 15 minutes. Flip the eggplant rounds. Bake for another 15 minutes. Take out of the oven and let cool.
6- Using a 13 x 9 baking dish, start layering your ingredients in the following order.
7- Pour some sauce in the bottom of the dish. Make sure it covers the bottom.
8- Put a layer of eggplant rounds, so that they touch but do not over lap.
9- Cover the rounds with sauce.
10- Cover the sauce with shredded mozzarella.
11- Repeat with the eggplant, sauce, mozzarella until you are at the top of the pan. (usually 3 layers, maybe 2) Be sure to end with a healthy layer of shredded mozzarella cheese! Yum!
12- Cover with tinfoil and place in fridge overnight. (Sooo worth it!)
13- When you a ready to cook the eggplant parmesan, take out of the fridge about an hour before you are ready to cook. Preheat oven to 375 degrees and bake covered for about 60 minutes or until the sauce is bubbling and the cheese is melted.