This stress-free Eggplant Parmesan is Italian comfort food with the familiar marinara and cheese layers baked between slices of perfectly fried eggplant slices. Serve it with a side salad for a delicious meal!

Ingredients

  • 1 large eggplant, peeled and cut into 1/3-inch slices
  • 2 eggs, beaten
  • 1 1⁄2 cups seasoned dry bread crumbs
  • 1⁄4 cup olive oil
  • 3 cups spaghetti sauce
  • 1⁄2 lb shredded mozzarella cheese
  • 1⁄3 cup grated parmesan cheese

Directions

  1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, then dredge with breadcrumbs.
  2. Heat oil in a heavy skillet. Over medium-high heat, fry eggplant in hot oil for about two minutes per side until golden. Drain on paper towel.
  3. Preheat oven to temperature 350°F. Spray pan lightly with nonstick spray.
  4. Arrange half the eggplant slices in the bottom of baking dish, spread half the sauce over top then sprinkle with half the Mozzarella and half the Parmesan. Repeat layers.
  5. Bake 20-25 minutes or until mixture is bubbly.

Wine Pairing

Kennedy Cellars Pinotage Reserve
A cross between Pinot Noir X Cinsault, Pinotage is native to South Africa and has become a signature varietal wine at Kennedy Cellars. This wine was crushed into 13 separate fermentation tubs and saw regular punch downs every four hours. It was then aged for two years in American Oak barrels with various toast levels for added complexity throughout the maturation process. Incredibly aromatic notes of ripe and tart black cherry, tangerine, smoke and coffee continuously rise up from the glass. Silky soft tannins linger on the palate balanced by fruit and fresh acidity.

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