Bite down into layers of gooey goodness wedged between toasted bread to cure what ails ya.
Prep time:45 minutes
Total time:2 hours
Eggplant Parmesan Hero
1 poundeggplant, rinsed and sliced
2 tablespoonssea salt
2eggs, lightly beaten
2 cupsbread crumbs
1 tablespoonItalian seasoning
1 tablespoongarlic salt
2 ouncesolive oil plus extra
2 cupsready-made marinara sauce
1 loafItalian bread
6 ouncesmozzarella cheese, sliced
12 leavesfresh basil
2 tablespoonsParmesan cheese, grated
1 teaspoonred pepper flakes
Cut eggplant in half lengthwise, then cuts slices into 1/2-inch sections. Rinse and liberally salt. Place eggplant between two paper towels and weight with cooking pans to remove excess moisture, about 30 minutes. Rinse again and pat dry.
Combine eggs and milk in mixing bowl. Beat lightly. In second bowl combine bread crumbs, Italian seasoning and garlic salt. Stir until blended.
Place eggplant in batter then dredge in bread crumbs, coating each side.
Heat olive oil in large heavy-bottomed skillet until oil begins to hiss, about 2 minutes. Cook eggplant about 3 minutes on each side or until golden brown. Cook in batches add more oil if needed. Set aside.
Preheat oven to 350 degrees Fahrenheit. Wipe out skillet with paper towel to remove excess oil. Add marinara sauce and bring to low boil. Add eggplant to marinara and simmer over low heat about 5 minutes.
Slice Italian loaf lengthwise. Layer ingredients: mozzarella cheese, eggplant, basil, Parmesan cheese, pepper flakes. Press firmly. Place on baking sheet and heat on center rack of oven about 5 minutes. Remove and cool slightly before serving.