Eggplant Parmesan

I feel like eggplant is easy and tricky at the same time. They hold a lot of water so sometimes not factoring that in can change up the recipe a bit, or even the eggplant itself, some are just more watery than others. Do your best to choose a firm eggplant. After baking, it may appear a little watery, but the actual eggplant stack will still be delicious and great. Cooking with eggplant can be easy though too, you just need to get familiar with the ways you like to season and cook it. Also using it in some recipes will just be one of those times that just gets better with practice. Good luck!

Look for an eggplant that is firm. Frying the eggplant slices is also an option, I like baking them, it doesn't make them as mushy or oily. Try not to overload the layers with too much sauce and cheese, causing it to become very heavy. This recipe allowed me to fill two 9x12 casserole pans.

Ingredients

  • 2 large eggplants, peeled and sliced into 1/2 inch circles

  • olive oil for drizzling

  • Italian bread crumbs

  • grated parmesan cheese

  • 2 cups freshly grated mozzarella cheese

  • 5-6 cups tomato sauce

  • 4 eggs

  • splash milk


Instructions

  1. Preheat oven to 375.

  2. Cut top off eggplant and peel off skin with a potato peeler. Slice into 1/2 inch circles, set aside.

  3. Set up two wide, shallow bowls. One for eggs and splash of milk, lightly beat to break up eggs. Pour Italian bread crumbs into the other bowl and some grated parmesan cheese.

  4. Have two baking sheets ready with drizzle olive oil on them.

  5. First dip one eggplant slice into the egg, then dredge in the bread crumbs pressing firmly to completely cover. Place on baking sheet. Do this until you use up all your eggplant slices. You may add more bread crumbs as you go if the bowl starts to run low.

  6. Once all the slices are breaded, drizzle with olive oil and bake for 15-20 minutes on each side, until golden and crispy.

  7. Preheat oven to 400.

  8. Have your baking dish/casserole/lasagna pan ready. Scoop some sauce on the bottom and spread to cover evenly, just a thin spread. Then add slices of eggplant to cover and fill the bottom of pan. Spread some more sauce overtop, then sprinkle grated mozzarella. Add another layer of eggplant, sauce, then cheese. Once the pan is filled with its layers, you can finish off the top with grated parmesan cheese. Add also added just a few little slice of fresh mozzarella.

  9. Bake for 25-30 minutes, until sauce is bubbling. Let sit for 5-10 minutes before cutting and serving.


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Vegetables, VegetarianDanielle SimoneComment