The grocery store had some lovely eggplants on sale, and I picked up a couple. Especially because I love eggplant. I mixed a couple of eggplant parmesan recipes together to come up with this one, which was quite tasty, and utilized the cheese that I had (which was a little bit of a lot of different cheeses).
Eggplant Parmesan
- 2 large eggplants
- salt
- 2-3 tbsp olive oil
- 1/2 cup Parmesan cheese
- 1/4 cup Italian style 6 cheese mix
- 1/4 cup Mexican mix cheese
- 1 (16 oz) jar spaghetti sauce
- Line two baking sheets with aluminum foil. Trim the eggplant and slice into 1/4-inch thick slices. Salt the slices generously and stand upright in a colander to drain for 30 minutes.
- Preheat oven to 500°. Rinse eggplant slices under cold water and pat dry.
- Lightly brush each side of eggplant with olive oil and place on prepared baking sheets. Bake in oven until the eggplant is golden, 15-20 minutes. Remove from oven and reduce oven temp to 350°.
- In the bottom of a 9 x 13-inch pan, spread 1/3 of spaghetti sauce. Layer 1/2 of the eggplant slices in the bottom of the pan. Sprinkle with half of the Parmesan cheese and the Italian cheese.
- Spread 1/3 of spaghetti sauce over eggplant layers. Layer remaining eggplant slices over spaghetti sauce. Sprinkle remaining Parmesan cheese over eggplant slices. Spread remaining spaghetti sauce over eggplant. Sprinkle with Mexican cheese mix. Bake in oven for 30 minutes.
