Eggplant Parmegiano

This recipe calls for the very unhealthy cooking method of frying. I have tried baking but it does not give it the same texture. To make frying as healthy as possible, I fry at a very high heat for a very short amount of time (less than a minute per side) as the less time frying, the better. I am also using store bought Italian style bread crumbs. I used to make my own (see note below) but I found some great bread crumbs from Whole Foods just as good as mine, if not much better.

Eggplant Parmegiano

1 large eggplant, sliced
Generous handful of sea salt
1 C Italian style bread crumbs*
1 egg
1/4 C olive oil
1 ball fresh mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
Simple Tomato Sauce (see the post below)

First lay out the sliced eggplant over a paper towel and sprinkle with sea salt. Let sit for 15-30 minutes. This removes the bitter taste eggplants sometimes have. Rinse the eggplant slices and pat dry. Set aside.
Whisk egg in bowl and pour bread crumbs on large plate. Beside these two items place a large empty plate. (This is your breading station.). With one hand, dunk and eggplant slice in the egg, using fingers to remove excess egg. Dump on bread crumb plate and using other hand, pat down both sides until the round is nicely covered, shake off excess and place on plate. Continue the process with each slice.

In heavy saucepan, heat 1/2 the olive oil over high heat. When the olive oil begins to smoke, add as many eggplant slices as possible (do not crowd pan). Using tongs, flip over after one minute (or until browned). Cook on other side additional minute and remove from pan, placing on paper towel lined plate. Add more olive oil to pan if needed and repeat until done. (Do NOT leave your stove during this process--it is very fast and needs constant attention). Press another paper towel on eggplant to remove excess oil.

Preheat oven to 375.

In a large lasagna pan, cover bottom of pan with a nice layer of tomato sauce. Place eggplant slices on top of sauce. Cover with more sauce, based on your taste (I love sauce so the more the better for me ;) ).
Place mozzarella slices on the eggplant/sauce. Sprinkle with the Parmigiano-reggiano. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an addition 10 minutes until bubbly and slightly brown.

Serve with pasta or garlic bread. I also like to add a small salad to get some green into the meal.

* To make your own bread crumbs, take stale bread, crust removed, and chop in food processor. Add dried Italian spices like basil, oregano, garlic powder, dried onion and celery seasoning.