A delightful twist on the classic Eggplant Parmesan, this recipe offers a cheesy and flavorful experience.
Slice the eggplants into even rounds.
Uniform slices ensure even cooking.
Beat the eggs in a bowl and set aside.
Use a fork if you don't have a whisk.
Mix the bread crumbs and grated Parmesan cheese in another bowl.
Season the bread crumbs with a pinch of salt and pepper for extra flavor.
Dip each eggplant slice into the egg wash, then coat with the breading mixture.
Press the slices gently into the breading to ensure it sticks.
Heat oil in a frying pan and fry the breaded eggplant slices until golden on both sides.
Don't overcrowd the pan to maintain the oil temperature.
Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
Pat the slices gently with another paper towel for better oil absorption.
Sauté the chopped onion in the remaining oil until translucent.
Stir frequently to prevent burning.
Add the tomato sauce, sugar, salt, and pepper to the onions and simmer for 5 minutes.
Taste and adjust the seasoning as needed.
Spread a layer of sauce in the bottom of a baking dish.
Ensure the bottom is fully covered to prevent sticking.
Layer the fried eggplant slices over the sauce, then sprinkle with mozzarella and Monterey Jack cheese.
Distribute the cheese evenly for consistent flavor.
Repeat the layers, finishing with a layer of sauce and cheese on top.
Press down gently on the layers to compact them slightly.
Cover the dish with foil and bake in a preheated oven at 350°F for 45 minutes.
Remove the foil for the last 10 minutes for a golden top.
Let the dish rest for 10 minutes before serving.
This helps the layers set and makes serving easier.
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