I’ve always loved eggplant parmigiana and am always looking for different ways to make it. The interesting thing about this recipe is that 2 eggs are added to the tomato sauce, thus causing the entire casserole to have a great semi-solid consistency.
2 eggplants, sliced lengthwise
2 cups marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
Preheat the oven to 350.
Sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. Dab off excess moisture.
Brush the eggplant slices with olive oil. Grill them until tender and set aside.
In a casserole dish, add about 1/4 cup of the marinara sauce and spread on the bottom.
To the remaining tomato sauce, add the two eggs and mix well. Set aside.
Begin layering the eggplant slices, mozzarella cheese, parmesan cheese, and tomato sauce. Repeat until you have used all the eggplant slices. Top with some parmesan cheese.
Place in the oven and cook for about 45 minutes, or until set.