Eggplant Parmesan

Dear loved ones, It has recently been brought to my attention that I have failed to upload photos for these dishes, so I am partially making up for it by adding a picture of the eggplant. More pictures will come, I promise (I do not have special photography skills, so keep your expectations low)!

Anyway, I made this last night for dinner and it was delicious! It is a little time consuming because you have to let the eggplant sweat, but definitely worth it!

Here it is:

Eggplant Parmesan (this probably feeds about 3 people)

1 large eggplant
1 can diced tomatoes
3 cloves garlic
1/2 small onion
about 2 cups of panko bread crumbs
1 cup of Parmesan, grated
1 cup flour
2 eggs
About 1 cup mozzarella, if desired
olive oil/canola oil for frying
salt
pepper


1. Slice the eggplant into rings about 1/4" wide. Place the slices into a colander and cover with salt. Let the eggplant sweat and drain for about 30 minutes.
2. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and onion and sauté, stirring, until golden, about 30 seconds. Add canned tomatoes, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes (I added some Pinot Noir to the sauce - it adds a nice flavor)
3. Put oven rack in middle position and preheat oven to 375°F.
4. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
5. Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
6. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
7. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
8. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

I got this recipe from epicurious and altered it slightly. Here is the original link. 

Enjoy!!!!