Eggplant Parmesan

Ingredients

2 eggplants (sliced at least 1 inch thick)

1 medium onion (cubed)

5-6 garlic cloves (chopped small)

2 jalapenos (cubed)

1 cup Mozzarella cheese (shredded)

1 ½ cup all-purpose flour

5 eggs (whisked)

2-3 cups Italian Breadcrumbs

1 tsp cumin seeds

2 tsp italian seasoning

3 tbsp extra virgin olive oil

1 jar Pasta Sauce (I used Ragu Pasta Sauce)

Salt to taste

1 tsp black pepper powder

Instructions

In a non-stick pot add olive oil and cumin seeds. Once the cumin seeds splutter, add in garlic and jalapenos. Let it cook until fragrant and add in onions. Cook the onions for 5-7 mins or until translucent and add in the jar of pasta sauce. To the sauce, add in salt as per taste and cook on low heat for 15-20 mins.

In a big tray place the eggplant slices and sprinkle a generous amount of salt to bring out the water from the eggplants. Let the eggplants sit for 30 mins and then pat onto the paper towel to remove the water and let it dry.

Set out three deep dishes for the dredge station with the all-purpose flour, eggs, and italian breadcrumbs. Taken eggplant and coat with all-purpose flour first, then into the whisked eggs, and lastly coat with Italian breadcrumbs.

Put frying oil up to 1 inch into a frying pan and bring heat to medium high. Take each eggplant and fry for 2-3 mins on each side or until golden brown. Take the eggplant out and place on a rack to remove excess oil.

Take a baking dish and put a spoonful of pasta sauce at the bottom. Place a layer of eggplant, pasta sauce and top with some mozzarella cheese. Do another layer on top with eggplant, pasta sauce and then cover with mozzarella cheese.

Bake in a 375 degree F oven for 20-25 mins. Once done top with fresh basil (optional).

Enjoy homemade Eggplant Parmesan!

Notes:

1. You can use the sauce straight out of the jar without cooking as it is already made. I cook it to add more flavor and remove the sourness.