{ eggplant parmigiana } by williams-sonoma

Ingredients
1/4 cup extra-virgin olive oil

• 1 large globe eggplant {about 1&1/2 lb}
• 1 cup all purpose {plain flour}
• 3 large eggs, lightly beaten
• 2 cups plain dried bread crumbs
• kosher salt and freshly ground pepper { I just used iodized salt, and it was fine}
• 1/2 cup grated Parmesan cheese
• 1/2 lb fresh mozzarella cheese, cut into 18 slices
• Tomato-Basil sauce {there is a recipe for Williams-Sonoma homemade sauce, I just used store-bought which was fine, but if you'd like the homemade recipe let me know and I'll post it}

Preheat oven to 400F. Pour oil onto baking sheet and swirl to cover the bottom. Trim the eggplant and cut crosswise into 18 slices, each about 1/4" thick. Put the flour, eggs, and bread crumbs into 3 separate shallow bowls and line them up. Season each bowl with 1 tsp salt and a few grinds of fresh pepper. Stir 1/4 cup of the Parmesan into the bread crumbs.

One at a time, dip the eggplant slices in the flour and tap of the excess, and then dip into the eggs and allow the excess to drip off. Finally, dip into the bread crumbs, coating both sides, and place on the prepared pan.

Bake for 15 minutes. Flip the slices over and continue to bake until golden on both sides and tender {about 15 minutes longer}. Remove from the oven and let cool for 5-10 minutes. Leave the oven on.

Lightly oil a baking dish. Overlap the eggplant slices in the prepared dish, placing a piece of mozzarella between the slices. Spoon the sauce evenly over the top and sprinkle with the remaining Parmesan. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Let rest for 10 minutes before serving.

The eggplant is so tender, almost like veil. It's amazing! We tried this recipe for a weekly dinner night with friends and there was none left after the night was over. Definitely a favorite of ours!

From our family to yours,
Enjoy <3