Colin has a slight obsession with eggplant parmesan, so I had been wanting to make it for a while, but for some reason was slightly intimidated. I was worried I couldn't make something that would measure up to Colin's restaurant favorites! I'm so glad I went ahead and attempted it anyway because this was SO good and Colin absolutely loved it!
1 large eggplant
Salt
1 1/2 cups Italian seasoned breadcrumbs
2 eggs
4 tablespoons heavy cream
Tomato sauce
Parmesan cheese
Shredded mozzarella
Preheat oven to 400. Slice eggplant into 1/2 inch thick rounds. Salt both sides of the eggplant slices and let sit in a colander for 15-20 minutes to draw out bitterness and excess moisture. Place breadcrumbs in a shallow bowl. In a second shallow bowl, add eggs and cream and mix well. Pat of moisture from eggplant with paper towels. Dip in egg mixture, then breadcrumbs and place on baking sheet. Repeat with remaining slices. Bake for 15 minutes. Place a layer of tomato sauce in the bottom of a 9x13 glass baking dish. Remove eggplant from baking sheet and place on top of sauce layer. Top each piece of eggplant with a spoonful of sauce, dust with parmesan and sprinkle with mozzarella. Bake for another 15 minutes until cheese is melted and beginning to brown.
Source: dailydeliciousness.com
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