EASY EGGPLANT PARMESAN

Steps:

• Lay the eggplant slices on a wire rack that is nestled in a baking pan. Generously sprinkle the eggplant with salt and let them sit for up to 1 hour. Rinse the eggplant slices under cold water to remove the salt, then pat dry.
• Heat 2 tablespoons of the olive oil in a large sauté pan or saucepan set over medium heat. Add the onion and garlic, and sauté until soft, about 8 minutes. Add the tomatoes, tomato sauce, and tomato paste, stirring until well blended. Add the oregano, basil, rosemary, sugar, 1 teaspoon salt, pepper, and cinnamon. Simmer for 20 to 30 minutes.
• Meanwhile, preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Combine the Parmesan, flour, and bread crumbs in a plate or other shallow dish. In a small bowl, beat the egg with 1 tablespoon of water.
• Heat the remaining 1/3 cup olive oil in a large skillet set over medium heat. Dip each eggplant slice into the egg, shaking off the excess. Press the slices into the cheese mixture, coating both sides. Working in batches, put the slices in the hot oil and cook until crisp and golden brown, 2 to 3 minutes each side. Transfer the eggplant to a paper towel-lined plate and let drain. Repeat with the remaining eggplant slices.
• Arrange the eggplant slices in the bottom of the prepared casserole dish. Sprinkle the eggplant slices with half of the mozzarella. Top with the tomato mixture, and sprinkle with the remaining mozzarella. (Top with an additional dusting of Parmesan cheese, if desired.) Bake for approximately 25 minutes, until the sauce is bubbling. Allow to stand for 5 minutes before serving.
• note
• Vegetarian friendly!