Rose & Steve's Recipes

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====== Eggplant Parmesan ======

If you bake the eggplant ahead of time, there's no need to sauté eggplant slices in lots of fatty oil (the more traditional method). 
Once the eggplant bakes, let it cool, slice it and place on a bed of tomato sauce with alternating slices of fresh mozzarella. 
Top with grated Parmesan cheese and panko breadcrumbs.

**Ingredients**

  * 1 large eggplant
  * 2 cups tomato sauce
  * 4 ounces fresh mozzarella, thinly sliced
  * Salt and freshly ground pepper
  * 1/2 cup grated Parmesan cheese
  * 1 1/2 tablespoons olive oil
  * 1/4 cup Panko or breadcrumbs

**Instructions**

Preheat the oven to 425 degrees. Wrap the eggplant in foil and bake for 45 minutes, or until it feels soft. Remove and let cool for about 10 minutes. Trim off the ends and cut the eggplant into 1/2 inch thick slices.

Place 1 cup of the tomato sauce in the bottom of a medium gratin dish or ovenproof skillet. Place the eggplant slices on top, alternating them with the mozzarella slices. Season with salt and pepper. Top with half the Parmesan cheese and then top with the remaining tomato sauce. 

(The dish can be made several hours ahead of time; cover and refrigerate.) Sprinkle with the remaining Parmesan cheese, drizzle with olive oil, and scatter on the Panko.

Bake on the middle shelf for about 45 minutes or until the eggplant is fully soft, the cheese is melted, and the sauce is bubbling hot. Place under the broiler for 2 to 5 minutes, until the top of the casserole is golden brown. 

Serves 4.