Eggplant Parmesan

Lou Kostura

By
@lkostura

When I make this dish I tend to over buy the eggplant and have to make a smaller second one to share. Now that really disappoints friends for sure :-). The photo is of the smaller one as I cut into the larger one before I took pictures. I also failed to photograph the assembly process, however it is pretty simple and I'll describe below.


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Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

BREADING EGGPLANT

3
eggplant, peeled and sliced lenghtwise in 1/2" thick slices
1 can(s)
bread crumbs, seasoned
6
eggs, beaten
1/4 c
white wine of choice, ( i used moscoto )
2 c
vegetable oil for frying
2 Tbsp
basil, dried
2 Tbsp
oregano, dried
1 Tbsp
garlic powder
1 tsp
pepper
1/2 tsp
salt

ASSEMBLY AND SAUCE

2 jar(s)
marinara sauce
2 can(s)
tomato, stewed italian-style
2 can(s)
tomato, diced
1 1/2 lb
parmesan, shreaded
1 1/2 lb
mozzarella cheese, slices
1 bunch
fresh basil

Directions Step-By-Step

1
Peel and slice eggplant
2
Heat vegetable oil in cast iron skillet for frying
3
beat eggs, season with salt and pepper, add wine
4
put bread crumbs in a large bowl, add in dried basil, oregano, garlic powder, salt and pepper
5
dip eggplant in egg bath, bread crumbs, back in egg, back in bread crumbs ( double bread )
6
fry about 3-5 minutes in batches, place on paper towels to absorb excess oil
7
oil a 10 x 15 x 2 inch deep pyrex casserole
8
put down a base of marinara, diced, and stewed tomato. this will start the layering process
9
layer in eggplant, add more marinara, diced, stewed, tomato. Add fresh basil, a couple good handful of parmesan, cover with sliced mozzarella
10
proceed with next layer in same order, sauce, tomato, eggplant, parmesan, and a final layer of mozzarella
11
cover loosely with foil and bake @ 375 for 45 minutes
12
remove foil bake additional 15 minutes

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: For Kids