What is a good Eggplant Parmesan recipe?

INGREDIENTS:


3 eggplant, peeled and thinly sliced


2 eggs, beaten


4 cups Italian seasoned bread crumbs


6 cups spaghetti sauce, divided


1 (16 ounce) package mozzarella cheese, shredded and divided


1/2 cup grated Parmesan cheese, divided


1/2 teaspoon dried basil





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.


In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.


Bake in preheated oven for 35 minutes, or until golden brown.What is a good Eggplant Parmesan recipe?
Eggplant Parmesan: Parmigiana di Melanzane





2 pounds (about 2 medium-sized) eggplant


Salt


4 tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano





Preheat the oven to 350 degrees F.





Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.





This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.What is a good Eggplant Parmesan recipe?
go to foodnetwork.com
Try either foodnetwork.com or allrecipes.com you should find some good ones there.
go to allrecipes.com
i use ALLRECIPES.com, they have ratings and i use that site for everything new i make. lots of resources too.