Eggplant Parmesan
Crispy coated eggplant slices baked in a marinara sauce topped with cheese
Servings: 4 people
Ingredients
- 1 large eggplant or 2 small
- 2 tsp salt
- ⅓ cup flour
- 1 large egg maybe 2 if your egg isn't very large
- 1 ½ cups panko breadcrumbs or regular Italian seasoned breadcrumbs, no need to add basil, oregano or parmesan
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 Tbsp freshly grated Parmesan cheese
- 1 tsp salt to season coatings
- ½ tsp pepper to season coatings
- 1 cup oil for frying vegetable, canola or other oil that can withstand high heat, start with less oil and add more as necessary for pan size
- 2 cups good quality Marinara sauce use extra for pasta if serving as side
- ¼ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Peel some of the skin off the eggplant in strips from top to bottom then cut into slices approximately ¾ inch thick. 8 slices is perfect for 4 servings. Lay slices on a baking rack over a baking sheet. Sprinkle both sides with salt. Allow to rest at least 30 minutes to allow salt to draw out any extra moisture. Pat dry with paper towel.
- Use 3 bowls or pie plates for coatings starting with flour, then egg, then breadcrumbs. Season all 3 dips with a little salt and pepper. Add 2 Tbsp parmesan cheese to breadcrumbs along with basil and oregano. Mix all coatings well.
- Dredge each slice of eggplant on both wides with flour, shaking and brushing off extra. Next dip in egg, allowing as much as possible to drip off before adding to breadcrumb mixture. Press as much coating as possible on both side. Lay pieces on a baking sheet.
- Place large skillet on burner in safe location and add oil. Heat to medium-high.
- Fry slices in small batches until well browned, turning and frying other side. Shake off excess oil, lay quickly on paper lined plate, flip, then place on baking rack over baking sheet until all pieces are browned.
- Ladle about ¾ cup marinara sauce into large baking dish and spread evenly on bottom. Lay cooked eggplant slices in pan, overlapping slightly to fill in one layer if necessary. Spoon remaining marinara in thin line over top of eggplant rows, being careful not to add too much.
- Top slices with shredded mozzarella cheese and ¼ cup freshly grated Parmesan cheese.
- Bake in preheated oven at 350° for about 25 - 30 minutes until cheese is melted and tops are golden and bubbling.
- Serve with pasta tossed in remaining Marinara sauce if desired.
Notes
I have not included calories for this recipe. For 2 reasons. First, it's almost impossible to calculate how much oil is absorbed during the frying process so it would be a guess. Second, you probably don't want to know. haha. Feel free to enjoy Eggplant Parmesan once in a while and don't worry about the calories.