Eggplant Parmesan: An Authentic Italian Meal

1 large eggplant, cut into half-inch slices
salt
1 large egg, beaten
2 cups Italian seasoned bread crumbs
olive oil
3 cups spaghetti sauce
1/4 teaspoon dried basil
shredded mozzarella cheese
grated Parmesan cheese
Steps:



Preheat the oven to 350 degrees F.



Cut the eggplant into slices, then lay out in a single layer on either a cookie sheet or a cutting board.  Sprinkle both sides of the eggplant slices with salt.  Let the eggplant sit for 30 minutes.  By going through this process called sweating, the excess moisture will be drawn out of the eggplant.































After 30 minutes, rinse both sides of the slices thoroughly with cold water.



After rinsing the eggplant, dry each piece very well with paper towel.



Beat the egg and put it into a shallow dish.  (I like to use a pie dish.)



Pour the bread crumbs into a separate shallow dish.



Dip each eggplant slice into the egg, and then cover completely with bread crumbs.



Place the slices on a cookie sheet that has been covered with olive oil.































Place in the preheated oven and bake for 10 minutes then flip slices, and bake for an additional 10 minutes.  (The time that you bake on either side can be adjusted based on desired crispiness.)



Cover the bottom of a 9X13 baking dish with spaghetti sauce.



Place the baked, breaded eggplant slices evenly into the baking dish that has the sauce in it.  Make sure not to fully submerge the slices in the sauce.