Not so easy, but oh so good!

The challenge with Eggplant Parmesean is to avoid the greasy, soggy mess that it too often becomes. Could I make a toothsome, lower-calorie alternative to the usual? It took a lot of prep work, but it was the best Egg Parm I've ever made:

Eggplant Parmesean

2 lbs. eggplant, sliced crosswise into 3/4" slices
1/4 cup kosher salt

Salt the eggplant slices and place in a large colander in the sink. Let drain for 2-5 hours, tossing occasionally with hands. Rinse thoroughly with cold water, then drain and press slices firmly between layers of paper towels with the palms of your hands.

Preheat oven to 425 and place a large sheet pan in the oven. While heating, make 3 bowls or pie plates with the following mixtures:

4 slices white bread, processed to fine crumbs
1/2 cup shredded parmesean cheese
1/4 tsp. salt
1/4 tsp. ground black pepper

1 cup all-purpose flour
1/4 tsp. ground black pepper

2 eggs, beaten

Place half of the eggplant slices in a bag with the flour mixture and shake until coated. Shake off excess from each slice, dip in beaten egg and then in crumb mixture. Lay on a rack to dry. Repeat with remaining slices.

When sheet pan is hot, remove from oven and add:

3 Tbls. canola oil

Tilt pan to coat. Lay eggplant slices on the sheet pan in one layer and return to oven.

Bake for 10 minutes, then carefully turn slices over. Bake for another 10 minutes. Reduce heat to 350, and bake for an additional 10 minutes.

While the eggplant is sizzling, make the sauce:

Heat in large saucepan:

1 tsp. olive oil
4 cloves garlic, pressed

Heat just until garlic becomes fragrant, then add:

1 large can of diced tomatoes, processed to a chunky puree
10 basil leaves, roughly chopped

Simmer sauce on low heat until the eggplant is done.

In a 9 X 13 baking dish, place 1 cup sauce. Layer half the eggplant slices over the sauce, then top with:

1/2 cup part-skim mozzarella cheese, shredded

Place a Tablespoon more of sauce on the center of each slice, then layer the remaining eggplant on top.

Again, place a Tablespoon of sauce on the center of each slice (leaving most of the eggplant unsauced, to keep it crispy), sprinkle with:

1/4 cup part-skim mozzarella, shredded
1/4 cup parmesean, shredded

Return to the 350 oven and bake for 15 minutes until bubbly and brown. Let cool for 10 minutes, sprinkle with more chopped fresh basil, then slice into squares and serve.

Yum. As I said, a whole bunch of trouble and many dishes to wash, but for a special dinner, it was worth it!