Eggplant Parm has always been a favorite of mine since I was a teenager! Every restaurant I went to I ordered Eggplant Parm! Now I have 4 children of my own... all teenagers! One of which is a vegetarian for the past 3 years. So finding meals I can make where I didn't have to prepare separate dishes for each member of the family really is a life and time saver. It has become a favorite in our home that everyone enjoys, even extended family & friends! Perfect for a Sunday dinner. Freezes well for later servings too! This recipe is a lil larger scaled!! Seems I can never make enough!
Preheat oven to 325 degrees. Spray large cookie sheet with canola oil, set aside.
Have 3 shallow dishes for dredging. Add flour to one bowl, eggs and water to another (mix well), and Italian seasoned bread crumbs and Parmesan/reggiano cheese, & kosher salt in the third bowl.
Clean eggplant, slice off ends. Cut slices in 1/4 slices (thicker if you prefer). Dredge eggplant through flour, dip in egg mixture, then in breadcrumb mixture, coat well.
Some people prefer no skin as well, so you can remove skin from eggplant if you so chose. I leave it on.
In large skillet add olive oil, & butter to, heat Over medium heat. Add coated eggplant and cook until slightly browned on each side, about 2-3 minutes each side. Transfer to casserole dish. Bake for 40-45 minutes uncovered.
Prepare sauce, whether your favorite Italian sauce, or look for my homemade Italian sauce. In my recipes. After 40 minutes, remove eggplant from oven.... top with mozzarella cheese, cook another 5 minutes or until cheese is melted. Remove from oven and top with sauce. Serve with hour favorite pasta and homemade Italian bread!