I had a taste of this style of eggplant parm at my friend Claudia's house the other night as she was assembling it. The trick is to slice the eggplant thinly after soaking it in salted water to remove the bitterness from the seeds.
Both kids liked it. Erik preferred it without the sauce, but Mads loved it entirely, and mom deemed it the best she's tasted. I didn't re-baked it smothered in sauce and cheese, but just topped them because we were short on time to get to a school function this evening.
Eggplant Parmesan
Two large aubergines, peeled and sliced 1/8-1/4-inch thick and soaked in 2 Tbs. salt in water in a gallon-sized ziploc. I left ours overnight.
3 eggs, beaten
2-3 cups panko crumbs or Italian breadcrumbs
Drain eggplant in colander, then squeeze dry. Dip in egg, then panko and bake on sprayed cookie sheet at 425-degrees F for at least 5 mins. per side. or until golden and crisp.
Top with homemade marinara, fontina/mozzarella blend and parmesan, serve with whole wheat angel hair pasta.
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