Oven Baked Eggplant Parmesean

I love eggplant, which pleasantly surprises me, because it's something that I never pictured myself eating, I love the purple color and I would have been just as happy to admire it from afar for the rest of my existence. Then one day, I was offered this oddly shaped squash and our love affair began. I've never wanted to delve into cooking with fresh squash because frankly, it's a little intimidating. But do not fear, even the most inexperienced kitchen dweller can master this technique. If I can do it, anyone can do it. I promise.

Eggplant is a healthy meat alternative if you are trying to cut down on your protein or are just bored with the same old same old and want to try something different. This recipe is so simple it takes very little time and the taste is phenomenal.

What you need:

2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds

1 tablespoon kosher salt

3/4 cup seasoned breadcrumbs (I used 4C whole wheat)

3/4 cup shredded parmesan cheese

3 tbsp butter, melted

2 cups shredded mozzarella cheese

cooking spray

To prep eggplant:

Now, don't let this step intimidate you, it is necessary to get out the excess water, so you don't end up with mush for dinner.  You'll be surprised at how much water actually sweats out of the eggplant as well as after you press the paper towels on them as well.  In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons pf kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

Preheat oven to 425°. Spray a large baking sheet lightly with spray.

Bread the eggplant:

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the eggplant, then dip into breadcrumb mixture  Place on baking sheet and repeat with the remaining eggplant.

Remove baking sheets, sprinkle mozzarella cheese ( used mozzarella slices) onto each eggplant and the spoon over with your favorite pasta sauce.  Serve with salad or your choice of pasta.  Enjoy!