Easy Eggplant Parmesan

I LOVE chicken Parmesan yet have always been afraid of eggplant Parmesan. Like heeby geeby afraid. But eggplants look so PRETTY that I couldn't help but pick one up from the store the other day and slightly tweak a recipe I found on food.com. It's good! If I chew quickly and swallow the texture doesn't bother my sensitive tongue. I will always choose chicken Parmesan, but this will definitely be a go-to recipe for vegetarian dinner guests! I loved the leftovers. Serve with pasta, if desired (though I thought it was so rich and filling noodles weren't needed), or garlic bread. Serves 8.

Easy Eggplant Parmesan

1 large eggplant
2 eggs, beaten
1 c Italian seasoned breadcrumbs
1/2 c olive oil
1 24-oz bottle (3 c) marinara sauce
1/2 lb shredded cheese, preferably mozzarella
1/3 c grated Parmesan cheese

1. Wash eggplant and dry. Slice off green top. Continue slicing in same direction the entire eggplant into 1/4-1/3" thick pieces. Arrange a single layer of eggplant slices in colander; sprinkle generously with salt and repeat with all slices. Let sit 30 minutes.* Meanwhile, lightly grease 9x13 baking pan; set aside.
2. Rinse eggplant slices thoroughly in colander and let drain a bit, then pat dry with paper towel. Pour breadcrumbs in gallon size ziplock.** Dip each eggplant slice in beaten eggs then shake in gallon ziplock to coat with breadcrumbs.
3. Heat olive oil in large, heavy skillet over medium-high heat AND heat oven to 350 degrees. When oil JUST begins to smoke (don't burn it!), cook breaded eggplant slices until golden brown, about 2 minutes each side. Set on paper towel to drain.
4. Arrange HALF of the eggplant slices on bottom of greased pan. Cover with HALF of the marinara sauce, HALF of the shredded cheese and HALF of the Parmesan cheese. Repeat. Bake 20-25 minutes, uncovered, or until hot and bubbling.

* You technically could skip this step and instead slice the eggplant WHILE you fry. Slice - fry. Slice - fry.
** You could also pour breadcrumbs in bowl and dredge each piece. Ziplocks are simply easier for me.