Eggplant Parmesan

Adapted from a recipe featured by Kathy Maister
Serves 4

• 1 eggplant, optionally peeled
• 1 tsp salt
• 2 cups bread crumbs
• 1 tsp crushed red chili flakes
• 1/2 tsp each basil, oregano, thyme, marjoram, garlic powder, nutmeg, pepper
• 1 cup flour
• 2 eggs or 1 cup kefir or buttermilk
• oil
• 12 ounces tomato sauce (plus additional for topping, if desired)
• 1 cup shredded mozzarella
• 1/4 shredded parmesan

Slice eggplant into 1/4" slices, sprinkle liberally with salt and arrange in a colander for 30 minutes. Pat dry.

In three separate dishes: Combine flour with nutmeg. Combine bread crumbs with remaining spices. Beat eggs with a tablespoon of buttermilk (or water, milk, etc.)

Dredge each slice of eggplant into flour, then egg, then bread crumbs.

In a large skillet over medium-high heat, heat 3 tbsp oil. Fry eggplant slices in a single layer (you will need to do them in batches) until golden brown, turning once. Remove and drain on a paper towel. Add additional oil as necessary for each subsequent batch of eggplant.

In a 13x9 or two 8x8 baking dishes, spread tomato sauce then layer the eggplant on top. (You will probably have to overlap some of them to get them to fit.) Sprinkle on cheeses.

Bake at 425F/220C for 15 minutes until the cheese is melted and the sauce is bubbling. Top with more sauce if desired.