Eggplant tastes a lot better when you peel and discard its purple-black skin before cooking it. Once I figured this out, I began to like Eggplant Parmesan.
Simple Eggplant Parmesan – serves 2-3
1 large eggplant
2 tablespoons olive oil + more if needed
1 24-ounce jar spaghetti sauce (some sauce will be left over)
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
Peel the eggplant and slice it lengthwise into 1/2-inch thick slices.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add as many slices of eggplant as will fit in a single layer and cook for about 2 minutes, or until they begin to brown on the bottom. Turn down the heat to medium if the eggplant starts to burn. Turn the slices over and cook for another 2 minutes. Transfer the cooked slices to a plate and repeat the process, adding another tablespoon of oil to the pan.
Begin preheating the oven to 400 degrees.
Put 1/2 cup of the spaghetti sauce in a large casserole or baking dish and spread the sauce around to cover the bottom. Lay half the cooked eggplant slices in a single layer on top of the sauce. Spread about 1 cup of spaghetti sauce on top of the eggplant slices. Scatter half the mozzarella cheese over the sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
Then add a second layer of eggplant, spaghetti sauce, mozzarella cheese and Parmesan cheese.
Bake uncovered for 30-35 minutes, or until the sauce bubbles and the top begins to brown. Serve immediately.
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