In Italy, this is actually called Parmigiana. No breading necessary, just delicicousness. Great summertime recipe!
Parmigiana
1 large eggplant
1 block mozzarella
1 14-oz can Hunt's tomato sauce
1 bottle EVOO
Grated parmiggiano-reggiano cheese
Oregano
Garlic powder
Pinch of sugar
Salt and pepper
For this recipe, you'll need to frying pans and a casserole or brownie dish. Preheat oven to 350. Place each frying pan over medium-high heat. Add olive oil to one of them, about 1/2 inch deep. While those heat up, slice eggplant into 1/2-inch slices. Thinly slice as many pieces of mozzarella as there are eggplant slices. Cook eggplant by "grilling" them on both sides in dry pan. They should get slightly browned and soft. Then transfer to hot oil and flash fry on both sides. Place on paper towel to drain. Repeat with all slices of eggplant. In a small bowl, combine tomato sauce, garlic powder, salt and pepper to taste. In casserole dish, make a layer of eggplant. Top with a layer of tomato sauce. Sprinkle oregano and parmiggiano over layer. Top with thin slices of mozzarella. Repeat all layers once. Cover with aluminum foil and bake about 15-20 min or until cheese is melted and bubbly.
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