I know it's supposed to be called Eggplant Parmesan but I don't like parmesan cheese so I made this with only mozzarella.
1 eggplant sliced into 1/2 inch slices
1 1/2 cups shredded mozzarella cheese
1 jar of Rao's marinara sauce
7 basil leaves- chopped small
2 TBSP salt
Oil for frying eggplant
What to do:
Place sliced eggplant on a cookie sheet lined with two layers of paper towels. Rub a small amount of salt on both sides of eggplant and let sit on the paper towels in a room temperatures area for 3 hours. This will let some of the moisture drain away from the eggplant and it won't be so mushy. Remove eggplant from paper towels and use paper towels to flick away most of the salt, and pat dry if needed.
Next, place about 1/2 an inch of oil into a frying pan and fry eggplant over medium heat until it's soft and set aside.
Assembling the dish. In a 9x13 baking dish, add a little marinara sauce to the bottom of the dish and add a layer of eggplant, cheese, basil and more marinara sauce. Make more layers until all ingredients have been used. You can use a small baking dish if you have a small eggplant and want more layers.
Bake uncovered for 30 minutes in a 350 degree oven.
Serve while warm.
This came out so good and it makes a great side dish for dinners.
Would you try this?