This is the way we like eggplant parmigiana in cooler weather. It is the classic way to make this recipe.
1 double recipe for marinara or tomato sauce or your favorite jar of sauce
1 cup all-purpose flour
3 eggs
2 T water or milk
1 cup freshly grated Parmigiano-Reggiano cheese, divided
2 cups dry Italian style or plain breadcrumbs
Sea salt and freshly ground black pepper
Extra-light olive oil or avocado oil
2 large, heavy eggplants, peeled and each sliced crosswise into 12 slices, ¼-inch thick
1 ½ lbs shredded mozzarella cheese
Place flour into a shallow bowl and season generously with salt and pepper.
Whisk eggs in a second shallow bowl with the water or milk.
Combine the Parmigiano and breadcrumbs, in a third shallow bowl.
Preheat oven to 350 degrees F.
Drizzle some oil on 2 large baking sheets and spread it around with a brush.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top.
Bake for 20 minutes, flip each one over and bake an additional 20 minutes.
In a casserole dish, spread a thin layer of tomato sauce on bottom.
Arrange the bottom of the dish with a layer of eggplant slices.
Top with another thin layer of tomato sauce.
Layer with some mozzarella cheese and finally with some Parmigiano cheese.
Repeat 2 more times.
Place the baking dish on a baking sheet to catch any overspills.
Loosely cover with aluminum foil and bake 30 minutes.
Raise oven temperature to 375 degrees F.
Remove aluminum foil and bake an additional 15 minutes.
Allow to cool 10 minutes before cutting and serving on top of a little tomato sauce on each plate.
Serves 6
