Baked Eggplant with Mozzarella Cheese

I hesitated to call this "eggplant parmesan" because there isn't actually any parmesan cheese in it. Traditionally, eggplant parmesan is usually cooked in a casserole dish with layers of eggplant and cheese. Instead, I bake my eggplant slices individually and serve them on top of a bed of pasta. My grandmother taught me this method, and I prefer it because it keeps the crusty coating of the eggplant nice and crispy. This meal is perfect for a meatless meal that will keep you full and satisfied.

Ingredients
4 small eggplants or 2 large eggplants
1 1/2 flour
3 eggs
2 1/2 cups of italian style breadcrumbs
2 cups shredded or fresh mozzarella cheese
1 cup shredded asiago cheese (can use romano or parmesan as substitute)
2 cups of your favorite pasta sauce
A few pinches of salt

** This recipe is best served on top of some pasta such as spaghetti, linguini, or long fusilli (pictured)

Cut eggplant width wise at about 1 inch thick. Rinse slices with water then sprinkle lightly with salt. Let the eggplant sit for at least an hour. This will take some of the natural bitterness out of the eggplant and keep it from getting soggy once breaded.

Once eggplant has rested, preheat the oven to 350 degrees. Pat the slices dry with a towel. Next, set up your dredging stations. You want to use 3 shallow bowls or little casserole dishes for your stations. Fill the first bowl with the flour, the second with 3 beaten eggs, and the third with the bread crumbs.

One at a time, coat the eggplant slices in the flour followed by a drip into the egg bowl then into the italian breadcrumbs making sure the slices are fully coated. Place the coated eggplant pieces on a greased baking sheet a few inches apart from each other. 

Place the baking sheet in the oven and cook for 10 minutes. Once 10 minutes has passed, take the eggplant out of the oven and turn each of the pieces over other side. Cook again in the over for another 5-10 minutes until golden brown.

Take browned eggplant out of the oven and turn on the broiler. Top the eggplant slices with about a tablespoon of tomato sauce and top with mozzarella and asiago. 

Place baking sheet back into the oven under the broiler for about 5 minutes until the cheese has melted and bubbling.

To serve, sprinkle eggplant with italian herbs and lay on top of a bed of pasta. Pair this with a fresh salad and you have the perfect meal for a romantic meatless dinner for two with plenty leftovers for lunch the next day :)