Eggplant Parmesan

submitted by and thanks to Scott Ashley

Softwa

2 medium eggplants (choose firm specimens with tight skin without
blemishes)
Kosher salt
3 eggs
1 cup flour seasoned with kosher salt and white pepper
1 1/2 cup Panko breadcrumbs
1/2 pound mozzarella cheese, shredded
Olive oil for frying
6 cups Alton's Pantry Friendly Tomato sauce (found at FoodTV.com)

Hardwa

Sheet pan
Rack
3 shallow bowls
9x13 glass baking dish

Slice eggplant into rounds approximately 3/8 inch thick; evenly coat
each slice with kosher salt and purge on a sheet pan fitted with a
rack for 30 minutes. Rinse with cold water and pat dry with paper
towels. Break eggs into wide, shallow bowl and use fork to mix up
completely. Put flour into a wide shallow bowl and the breadcrumbs
into another wide, shallow bowl. Dip slices into flour then eggs and
dredge in breadcrumbs. Brown both sides in olive oil. In a large (9 x
13) baking dish, put a layer of sauce, a layer of eggplant slices, and
a layer of cheese. Repeat until you run out of the breaded eggplant
slices. Bake 350 degree oven approximately 45 minutes.

I served this at a small dinner party for a couple of friends. One of
them told me that he strongly disliked eggplant. He ate three
helpings.