Eggplant Parmigiana

Provided by the Auburn Interfaith
Food Closet
RECIPE TYPE: Vegetarian main dish, side dish
SERVES: 6-8
PREP TIME: 20 minutes
TOTAL TIME: 90 minutes
INGREDIENTS:
• 2 medium eggplants (about 2 1/2 lbs.), rinsed
• 1 teaspoon salt + enough water to soak eggplant slices
• 1 cup flour (or more, as needed)
• ½ to 1teaspoon each of salt and ground black pepper
• ½ cup (1 stick) melted margarine or butter
• Cooking spray
• 1 (24-oz.) jar or can of pasta sauce
• 8 oz. (2 cups) mozzarella cheese, grated (or cheese of choice)
• ½ cup Parmesan cheese, grated
DIRECTIONS:
1. Preheat the oven to 425°F. Wash hands.
2. Peel eggplants; cut into ¼-inch-thick slices. Soak slices in a large bowl of water with 1
teaspoon of salt for 2-3 minutes. Drain.
3. Dip each eggplant slice in flour and arrange on well-greased baking sheets (do not overlap).
Sprinkle each slice with salt and pepper to taste. Drizzle melted butter or margarine over
each slice.
4. Bake at 425°F for 30-40 minutes, turning eggplant slices once. Slices should be lightly
browned and crisp. Remove eggplant slices from baking sheets and set aside.
5. Reduce oven temperature to 350°F. Grease a 9” x 13” baking dish with cooking spray.
Spoon 1 cup of pasta sauce on the bottom of the baking dish. Add a layer of eggplant
slices, mozzarella, and more sauce. Repeat layers. Sprinkle the top layer with Parmesan
cheese.
6. Bake uncovered at 350°F until cheese is melted and sauce is bubbly, about 30 minutes. Let
stand for 5 minutes before serving

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