eggplant parmesan

If you've never made it, you may think it's difficult - but that's not so!  It takes time, but little work. I learned how from my Julia Child's The Way to Cook.

Wash your eggplants and cut off the ends. Now slice them about three eighths of an inch thick, and lay them on paper towels, single layer.  Sprinkle some salt on, turn over, and salt the other sides.  This will bring out excess water in them. So leave them for 20 mins., and go do something else!

Now, set your oven to 400 degrees F. Blot off the water droplets on your slices,  and lay them out on baking sheets - one layer, so you'll most likely need more than one sheet - lightly brush with olive oil and sprinkle with some herbs of your choice. I used Italian seasoning with these.  Cover with foil, and bake for 15-20 minutes. You want them cooked, but not mushy. If your slices are thick, go for the 20, if not, 15 is probably fine; but stick a fork in the skins to determine toughness. You can always put them back for another five minutes if need be. Go do something!

When they come out, leave the oven on the same temperature.  Get some tomato sauce - I always use a jar of ready-made spaghetti sauce - and spoon some on each slice, topping it off with a shake of grated Parmesan cheese (and the cheap stuff is fine!). Drizzle with olive oil, if you like. At this stage, you may layer them, so see if you can get them all on one baking sheet.  Bake in the upper third of the oven, uncovered this time, for 15 minutes.

It's even good cold, the next day.