Eggplant Parmigiana

A delicious meal even vegetarians will love!


1 jar of Rob’s Gourmet Pasta Sauce
2 large eggplants
2 tablespoons of salt
1 1/2 cups flour
2 cups of olive or vegetable oil, divided
1 1/2 cups shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese

Rob's Gourmet Pasta Sauce - Eggplant Parmigiana


Peel and slice the eggplants into about 1/2 inch thick slices (about 24 slices). Lightly salt each slice and let them stand for about 1 hour, then pat dry with paper towels.
Coat each slice evenly with flour. Shake off any excess.
Heat 1/3 cup of the oil in a large skillet, over medium heat. Cook 2 to 3 slices of eggplant at a time in the heated oil. Brown each side (about 2 minutes per side). Continue until all slices are cooked. (you may need to add more oil to finish all the slices).
Preheat the oven to 350 degrees.
Lightly coat an 11×8 baking dish with nonstick cooking spray. Spoon 1 cup of Rob’s Gourmet Pasta Sauce evenly over the bottom of the baking dish. Add a layer of 1/3 of the cooked eggplant slices, then cover with 1/3 of the remaining Pasta Sauce, 1/3 of the mozzarella cheese, and 1/3 of the parmesan cheese. Repeat, adding two more layers.
Bake, uncovered, in the 350 degree oven for 25 to 30 minutes, or until hot and bubbly.
Remove from oven and let sit for at least 5 minutes before serving.
For an added touch, sprinkle with parmesan cheese and garnish for serving.
Add a fresh tossed salad and french bread to complete the meal.