Eggplant Parmesan 🍆🍆🍆

I have to say right off.....I have really disliked eggplant my entire life...

Yep....I said it. 

I do not like eggplant!!

Well....

That was before I made this..

Now I LOVE eggplant!!

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EGGPLANT PARMESAN 

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2 large eggplants - sliced 1/2 " thick

4-6 tbsp kosher salt

2 cups seasoned breadcrumbs

3 eggs

1/3 cup milk

6 tbsp olive oil for pan frying the eggplant

4 cups pasta sauce

3 cups shredded mozzarella cheese

2 cups shredded Parmesan cheese

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Pat salt onto both sides of eggplant slices.

Set to drain in a strainer for about an hour.

I then lightly rinse off the salt and blot the eggplant between layers of paper towel to dry.

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In a bowl, put breadcrumbs.

In another bowl, whisk eggs and milk.

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Before frying the eggplant, put 1 cup of the pasta sauce on the bottom of the pan.

Spread around to coat the bottom of the pan.

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 Take the eggplant slices and dip in the egg mixture and then the breadcrumbs.

Lightly fry at medium until browned on both sides.

I can get 3 slices at a time in my frying pan.

Transfer to your baking pan that has pasta sauce on the bottom.

Top each slice with a tablespoon or so of sauce and a bit of each cheese.

I fit as many slices on the bottom as I can and then I stack them with sauce and cheese between the layers.

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Finish up with a bit more sauce and cheese.

Bake for about 30 minutes at 375*F

I do broil for 3 or 4 minutes at the end to complete the browning of the dish.

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