My father used to make Eggplant Parmesan for the family when I was younger, and of course as a child I hated the look of the eggplant once I bit into it, but the taste was unforgettable. There are a few varieties of the eggplant, and here in the UK it is called the aubergine. Aubergines are a little bit shorter in stature compared to the eggplant of Philadelphia, but the flavor is a little bit stronger. So it all works out.
2 balls of mozzarella sliced
2 jars of Dia’s Tomato Sauce or your favorite
1/2 cup of grated Vegetarian Parmesan cheese (please do not use regular Parmesan cheese as this is made from calf rennet)
1-2 cups of bread crumbs
Very quickly I will share with you how I make breadcrumbs. I find that if you make them at home, they have fewer preservatives than the store bought stuff. I take any stale bread or crackers around the kitchen and put them in the food processor with some garlic powder, oregano, basil and onion granuels. I put those herbs in to make the breadcrumbs like the “Italian Style” Progresso version, and actually they are better.
Preheat your oven to 190° Celsius (375°Fahrenheit)
Take the egg and whisk it in a wide bowl, and place beside the bowl with the breadcrumbs.
Peel and slice the aubergines into medium thick round pieces.
Dip each piece of aubergine into the egg and then coat with breadcrumbs. Set aside on a plate until finished all pieces.
Take the jarred sauce and pour 1/4 of the jar out on the bottom of your baking dish. Spread it around evenly and then layer in the breaded aubergine. Here is where it starts to get like a lasagna.
After the first layer of aubergine, put the sliced mozzarella on top of each aubergine slice.
Then pour out the rest of the first jar of sauce onto the mozzarella.
Next put another layer of breaded aubergine and so on until you have used up your ingredients.
Just make sure to have a nice bit of sauce on top.
Pour the Parmesan cheese on top of the sauce and put in the oven for 30-40 minutes, or until the cheese is brown.