The traditional eggplant Parmesan recipe requires you to fry each eggplant slice BUT that doesn’t mean that’s how I do it. I’ve cut back on the fat and BAKED THE EGGPLANT! ….. I KNOW, RIGHT?!?! It’s a bit of work but worth every minute for this plate of drool worthy goodness.

Eggplant Parmesan
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

Ingredients - Eggplant Preperation
2 large eggplants
1 teaspoon kosher salt

Ingredients - For the Tomato Sauce
1 Tbsp olive oil
2-3 cloves minced garlic
1 small onion, diced
2 15-oz cans of organic crushed tomatoes (or tomato sauce)
2 Tblsp finely chopped fresh basil
1 Tblsp finely chopped fresh parsley
1 tsp dry oregano flakes
Salt and pepper to taste

Dredge Eggplant in …..
1 ½ cups Italian seasoned breadcrumbs
1 ¼ cups grated Parmesan cheese, divided
¾ cup flour
4 eggs, beaten (more if needed)
2 Tblsp olive oil (to oil the sheet pans)
Olive Oil spray (for the top of each dredged eggplant round)
1 ½ pounds fresh mozzarella, sliced into ¼-inch slices

Method
1. Wash and peel eggplants
2. Slice the eggplants into ¼-inch thick rounds. Lay the eggplant slices into a colander over a rimmed sheet pan (or bowl). Sprinkle both sides of the eggplant rounds lightly with salt. Cover with parchment paper and place a light weight on top (I used a couple of cans I had in my pantry). Let the eggplant rounds sit and release moisture for 2 hours.
3. Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the diced onion and cook for 2-3 minutes. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the crushed tomatoes, basil, parsley, oregano, salt and pepper. Increase heat to bring to a simmer, than lower heat to maintain a very low simmer for minimum of 30 minutes, covered and stirring occasionally.
4. While the sauce is cooking set up your dredging station. Place flour in a shallow bowl, beaten eggs in another bowl, and combine 1 ½ cups of breadcrumbs with ¼ cup grated Parmesan cheese, and place in a rimmed dish, in that order.
5. Preheat the