Dan Can Cook: No-Fry Eggplant Parmigiana

It’s eggplant season. I had many requests for this recipe after mentioning the no-fry method in last Sunday’s Sun column.

You need Italian-seasoned bread crumbs, marinara sauce, shredded mozzarella and parmigiana, three beaten eggs.
And one or two medium size eggplants, whatever will fill the baking dish you choose.

Peel half of each eggplant, leaving some of the skin on in a striped pattern. (That’s what I like to do, some people peel them entirely.) Cut into half-inch discs.
On baking sheets, place a layer of paper towels.
Lay the eggplant discs on the paper towels, and salt them.
Leave them for 20-30 minutes; they will start to sweat.
Pat dry with paper towels when you’re ready for the next step.

Preheat the oven to 400 degrees F

Dip eggplant slices in beaten egg, then in bread crumbs to coat.
Place in a single layer on a lightly oiled baking sheet.
Bake in the preheated oven for 5-6 minutes. Flip each disc and bake for 5-6 more minutes. The discs should be crispy.
Spread a simple marinara sauce to cover the bottom of a baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
Then repeat the layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
Bake in the preheated oven until bubbly and cheese is lightly browned, about 35 minutes. You’re gonna love.