Eggplant parmesan is one of my all time favorite meals. But I only ever enjoy it when it is homemade. I’m a little picky about the eggplant, so I like to have control over how it is prepared. I like the skin removed and the slices nice and thin. I also like to add tons of cheese so it comes out ooey and gooey. I found that by using a block of mozzarella and shredding it yourself, the cheese melts better and comes out creamier. The pre-shredded bags work great too, I have used them in the past, but it really is worth the time (if you have it) to shred your own. Nothing too out of the ordinary, but I hope you enjoy this recipe as much as I do.
Total Time: 45-60 minutes
1. Sometimes I use an aluminum tray but when I am making this for just me and my husband I use an 8×8 baking pan. It is the perfect size for the 2 of us with enough leftovers for lunch the next day (hence the 4 servings). Preheat oven to 375. Cover the bottom of the baking pan with sauce. Place 4 slices of eggplant over the sauce, only overlapping if you have to. Try to just place the pieces next to each other. A little empty space will be fine.
2. Cover the eggplant slices with a layer of sauce. Sprinkle about 1/3 of the mozzarella cheese on top until the sauce is covered and then sprinkle about a tablespoon of parmesan cheese on top of the that.
3. Layer 4 more slices of eggplant over the cheese and repeat step #2.
4. Repeat steps #2 and #3 twice more until you have a total of four layers. On the last layer, only sprinkle the top with parmesan cheese.
5. Cover the pan with aluminum foil and then place the pan on a cookie sheet to catch anything that might bubble over while cooking.
6. My sauce was hot when I assembled, so 30 minutes was enough time in the oven. However, if your sauce is cold or room temperature, I would bake 45-50 minutes to make sure it is heated through.