Eggplant Parmigiana

Directions

There are two ways to prepare the eggplant. You can broil them , if you prefer a lighter dish, or you can grill them , which requires them to be sliced at about 3/4" , to avoid falling apart. If broiling, allow to turn golden brown on each side , this is usually about 6-8 minutes. If grilling, also allow to turn golden brown on both sides, and the time will depend on your chosen grill device. I lightly brush with oil, on each side , and pepper both sides , before heating. A dash of salt, before heating , will remove the bitterness, but be careful not to over salt, to avoid drying the eggplant out.

Now, in a casserole dish, lay out enough marinara to cover the entire surface, but not so much as to be of any depth. You're going to layer the ingredients , and need to reserve the sauce for at least three repeats of the layering of all ingredients. Next , you can apply the first layer of eggplant, slightly overlapping each piece, until one level is covering the entire surface of the marinara. On top of the eggplant, ladle in another layer of sauce, of the same amount as your bottom layer, and 1/2 of the Parmesan, and 1/4 of the mozzarella cheese. Keep going , in this order , until all of the ingredients are used. As the final prep step, cover your casserole with the rest of your mozzarella.

Cooking Directions

Cover this beauty up with foil, and bake on 350*F , for 30 minutes. Take it out of the oven , and remove the foil. Do not turn off the oven. We're not done. Place the dish back in the oven for 20 more minutes , on 350*F , and be watching for the cheese to slightly char. Remove from the oven , and allow to cool for 10 minutes, and serve.

That's it. I hope you all enjoy this as much as I enjoyed sharing it. Let me know how it turned out , or if you have put your own twist on this classic favorite. I want to thank my Grandma , for finding this , and teaching me some secrets to making it my own, and I want to thank all of you for checking it out.