Eggplant Parmesan From the Kitchen of Mark and Laura Goadrich, 2003-12-06 We adapted this recipe from Cook's Illustrated, only changing a few things for speed, and removing the egg yolks. It's the best we've tasted for a while.

Prep Time:  1 hours Cook Time:  45 minutes Categories:  Italian  Dinner  Veggie Yields:  6

Directions

1. Lay out slices of eggplant, and sprinkle with kosher salt, flip and repeat, then add to colander set over bowl. Let stand for 30-45 minutes. Squeeze between paper towels to remove excess water, then wipe off extra salt.
2. In the meantime, preheat the oven to 425 degrees, with cookie sheets inside. Either use breadcrumbs, or pulse the stuffing in the food processor until medium-fine. Place in one of the pie plates and stir in the parmesan cheese, salt and pepper.
3. Mix the flour and some pepper in a ziplock bag. Mix egg whites, sour cream and milk in other pie plate to make liquid for coating. Add some slices of eggplant to the bag, close and shake to coat with flour. Transfer to liquid and coat again, finally move to bread crumb mixture for final coating. Place aside and repeat until all slices covered.
4. Remove heated sheets from oven, and add half the oil to each, enough to coat the bottom. Make a single layer of eggplant on each. Bake for 40 minutes, rotating pans after 10, and flipping the slices after 20.
5. While baking the eggplant, create your tomato sauce. First add some oil to the sauce pan, and saute the garlic and mushrooms until soft. Then add the cans of diced tomatoes and 1 can of tomato paste, cook until warm and thick, seasoning with basil, oregano and parsley
6. Assemble on the plate, usually served on a bed of angel hair pasta. Layer with eggplant, then top with sauce followed by mozzarella cheese. Enjoy!