Eggplant Parmesan

The Steps

1. Using a sharp knife, cut eggplant into ½-inch slices. Generously coat the sliced eggplant in kosher salt, before placing on a paper towel rimmed baking sheet. Sprinkle a bit more salt over the slices and cover with another cookie sheet. Place a weighted item on top of the cookie sheet to help draw out the moisture and bitterness from the eggplant. Let rest for 60 minutes.
2. Once the eggplant has rested, rinse thoroughly with water removing excess salt. Once rinsed, place slices on a dry paper towel lined cookie sheet, and pat until dry.
3. Heat oven to 400 degrees F. Line a cookie sheet with aluminum foil and lightly coat in nonstick spray. Set aside.
4. Using medium sized bowl, whisk the eggs and milk until incorporated. Using a small bowl, whisk together the water and corn starch. Once dissolved, whisk into the egg mixture, and set aside.
5. Using a medium bowl, add the Italian nut coatings, parmesan and flour, and stir until incorporated.
6. Take the eggplant, and first dip into the egg mixture, followed by a dip into the dry mixture, coating both sides. Use a spoon to cover the entire piece of eggplant in dry coating, if needed. Repeat process with remaining eggplant slices.
7. Bake the eggplant for 20-25 minutes until browned and fork tender.
8. While eggplant is baking, bring a large pot of water to boil, and cook pasta according to product instructions. Once cooked, carefully drain pasta, and toss in a bit of olive oil, if desired, and set aside. Heat marinara through and keep on low heat until ready to serve.
9. Once the eggplant parmesan is baked, assemble the dish. First, place a serving of pasta in a bowl or plate, followed by a scoop of marinara and finish with a slice or two of eggplant parmesan.