Eggplant Parmesan


2 eggplants peeled and cut into 1/2 slices
3/4 cup olive oil
10 oz sliced mozzarella cheese
3 cups marinara sauce
1 cup grated parmesan
2 tbsp kosher salt

sprinkle the eggplant on both sides with the salt. stand the slices up in a colander over a large bowl and let sit for 1 hour to draw out any bitter juices.
after 1 hour wipe the eggplant dry (the salt will have dissolved and ended up in th liquid in the bowl)
preheat the oven to 350
heat 1/4 cup olive oil in a large saute pan. saute the eggplant in batches until browned on both sides. You will need to keep adding oil  as eggplant absorbs a lot while sauteing. drain the slices on a paper towel
spread 3/4 cup sauce on the bottom of an 8×12 nonstick baking dish or a regular dish sprayed with non stick coating
place the eggplant slices in the bottom of the pan
spread the remaining sauce over the eggplant
place the mozzarella slices on the eggplant to cover
sprinkle the parmesan cheese over the top
bake at 350 for 30 minutes
place under broiler for 2-3 minutes until the top is golden brown (watch closely)
remove from oven and let sit for 10 minutes to set up

Serves 4


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