- 1-2 Medium Eggplant
- Table Salt
- 3-4 Eggs
- 1/2-2/3 Cup Milk
- 2-3T Cornstarch
- Progresso Italian Bread Crumbs
- 8-16oz Mozzarella Cheese, Grated
- Homemade Pasta Sauce (I use “Jan’s Tomato Sauce” from “A Cooking Affaire” - it’s worth it), or Barilla Tomato Basil
- Freshly Grated Parmesan Cheese
1) Peel the eggplant with a vegetable peeler. Cut into 1/3 inch disks. Salt both sides of each disk and place in a collander. Let stand for 30 minutes.
2) Separate Egg Whites into a small mixing bowl. Whisk, add milk and cornstarch, and whisk to dissolve the cornstarch.
3) Set up another small mixing bowl containing bread crumbs, large enough to fit at least one disk of eggplant in the bowl, with room to shake.
4) Remove the eggplant from the collander and pat dry on paper towels. Dip each disk into the egg mixture, then place in the bread crumbs, shaking, and patting to coat evenly. Remove each disk to a prep area, ready to be fried.
5) Fry the breaded eggplant disks in vegetable oil in batches. The larger a skillet you can manage, the better this will go. 3-4 minutes per side, or long enough to get a bit of a golden brown crust should be sufficient.
6) Drain on paper towels and set aside.
7) In a baking dish, spread out a thin layer of pasta sauce. Lay out slices of eggplant in the dish, defining “stacks”. These can be touching without any problems. You’ll probably want to plan this out a little bit, and try to match the sizes to get stacks of roughly matching diameter disks. Sprinkle a thin layer of mozzarella cheese on top of each eggplant slice. Spread out some more pasta sauce on top of each stack. Layer another disk of eggplant on each stack, and sprinkle the top with mozzarella cheese. Two to three layers is optimal. On the last layer, sprinkle the top of each stack with parmesan cheese.
8) Heat the oven to 375 degrees, and bake for 30 minutes, until cheese is melted and bubbly, and the sauce is hot throughout. Serve each stack by removing it with a spatula to the plate, adding excess sauce to the side or top as desired.