Eggplant Parmesan
By
Carol Perricone
@coolbaker1
9
Blue Ribbon Recipe
This is a great step-by-step Eggplant Parmesan recipe. What we love is that this recipe is fancy enough for a special occasion but easy enough to cook anytime. We loved the dredging method. The result is a perfectly crisp crust. Fried eggplant is layered with gooey cheese in between, then topped with marinara sauce and finally more shredded mozzarella cheese. This is just like an Eggplant Parmesan you'd order at a fancy Italian restaurant. So good!
Note: If you look at our photos closely, we did 3 layers of eggplant because we had a lot of eggplant slices. We didn't want anything to go to waste and the outcome was a tasty tower of Eggplant Parmesan.
Ingredients
-
2 or 3whole eggplants
-
1 call-purpose flour, or more as needed
-
3eggs, or more depending on how many eggplants you cook
-
·salt and pepper
-
·vegetable oil, for frying
-
16 ozmozzarella cheese, sliced
-
1 1/2 cshredded mozzarella cheese
-
1 jar(s)your favorite sauce, 24 oz. (I use homemade)
How to Make Eggplant Parmesan
- Heat oven to 350 degrees. Peel and slice your eggplants thin.
- Season flour with salt and pepper. Scramble eggs in a shallow bowl. Heat oil in a large skillet.
- Dip eggplant in flour first.
- Then in the egg.
- Place in hot oil in a skillet. Cook until browned on both sides.
- Drain on paper towels.
- In a shallow casserole dish, make little sandwiches with 2 pieces of eggplant and slice of mozzarella cheese. Fill the casserole, stacking the eggplant sandwiches 2 times.
- Cover with your favorite sauce.
- Then top with the shredded mozzarella cheese.
- Bake for 30 minutes or until hot and bubbly. Serve with a nice green salad and garlic bread for a delicious meal.
