EGGPLANT PARMESAN

eggplant

I am a foodie to the core.  I went to the $ Store where I found 3-eggplants for a dollar, shredded Parmesan cheese, and a half-pound block or Mazorella cheese. I bake a mean yummy crispy Eggplant Parmesan that I serve as the side dish with grilled salmon, and a grape feta salad. 

EGGPLANT PARMESAN

2 large eggplants, 1 1/2 sticks of unsalted butter melted, 1 1/2 cups Italian breadcrumbs, 1/2 cup shredded Parmesan cheese, 1/4 cup shredded mozzarella cheese, 1/2 teaspoon smoked paprika, 1 teaspoon granulated garlic, 1 teaspoon Italian seasoning.

Preheat oven to 400 degrees. Gently wash the eggplant, cut off the green end. You can peel the skin if you like. Slice into 1/2-inch thick rounds. Put the eggplant onto the cutting board.  Heavily sprinkle with sea salt on both sides, set aside for 25-30 minutes.  Wash with lukewarm water and dry with paper towels, set aside. Get out a bowl, put the butter in the bowl, place in the microwave until the butter melts, set aside.  Get out a large baking dish, add the breadcrumbs, paprika, granulated garlic, grated parmesan cheese, and Italian seasoning, mix well, and set aside.  Dip each slice of eggplant disk into the butter first, then the bread crumb mixture. Place the eggplant on a cookie sheet, bake for 12-15 minutes, then flip and bake for 7-9 more minutes or until the eggplant is golden brown and crispy.

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