Easy Eggplant Parmesan
  1. In a salad spinner or colander set in a bowl, arrange one layer of eggplant rounds. Liberally salt the rounds. Add another layer of eggplant and salt. Repeat until all of the eggplant is salted. Allow to sit at least 30 minutes. You should notice quite a bit of water accumulating in the bottom of the bowl. When ready to use, press the eggplant gently to remove as much water as possible.
  2. In a large skillet or cast iron pan, heat about ¼" of peanut oil over medium heat. When the oil is hot, lightly brown the eggplant on both sides, working in batches, until all of the eggplant has been browned. Set the slices on a plate with a paper towel to drain any excess oil.
  3. Add a small amount of tomato sauce to the bottom of a baking dish, then add one layer of eggplant. Spoon a little sauce over the eggplant and top each eggplant slice with a thin slice of mozzarella. Repeat these layers until you have used all the eggplant, then top with any remaining cheese.
  4. Bake at 350 degrees for 25-30 minutes, or until all the sauce is bubbly and the cheese begins to brown on top.
If you prefer, peel the eggplants partially (peel strips lengthwise) using a sharp peeler.
To drain the mozzarella, remove from packaging and place in a dry container (covered) in the refrigerator, preferably overnight.
If you are concerned about using peanut oil due to allergies, we suggest canola oil as an alternative.
Recipe by The Taste Edit at https://thetasteedit.com/easy-eggplant-parmesan/