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tonya's superlative eggplant parmesan

★★★★★ 10
a recipe by
Tonya Young
Denison, IA

I found this recipe online when searching for a good Eggplant Parm recipe, and this ROCKS, so I've given it a name worthy of its flavor ... it's superlative!

Blue Ribbon Recipe

Pair this dish with a crisp green salad and some crusty garlic bread, and you'll have one truly satisfying meal! The Kitchen Crew and I love the blending of flavors in this recipe. Even those who otherwise don't care for eggplant dove right in for seconds. Now that's a ringing endorsement!

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 8-10
prep time 1 Hr 30 Min
cook time 40 Min
method Bake

Ingredients For tonya's superlative eggplant parmesan

  • 2 lb
  • 1 c
    all purpose flour, seasoned with salt and pepper to taste
  • 3
  • 2 Tbsp
  • 3 c
    breadcrumbs, dry
  • 5 Tbsp
    oregano, dried
  • 1 lb
    mozzarella cheese, shredded
  • 1 c
    parmesan cheese, freshly shredded
  • 3 Tbsp
    olive oil
  • 1/2 c
    onion, finely chopped
  • 4 clove
    garlic (large)
  • 4 can
    tomatoes, canned and chopped, with liquid
  • 1 Tbsp
    basil, dried
  • salt and pepper, to taste
  • 1-2 c
    canola oil for frying, plus more as needed

How To Make tonya's superlative eggplant parmesan

  • 1
    Prepare the sauce first. Heat a medium saute pan over medium-high heat. Add the 3 tablespoons olive oil, then the onions. Sauté until onions are softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, basil and 2 Tbsp oregano, salt and pepper. Reduce heat to medium-low and cook until slightly reduced, about 20-30 minutes.
  • 2
    Meanwhile, cut the eggplant into about 1/3-inch thick slices. Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Place the breadcrumbs on a large plate or waxed paper and mix in the remaining 3 tablespoons oregano. Dredge the eggplant first in the flour, then dip into the egg wash, then dredge int he breadcrumbs, shaking off excess crumbs.
  • 3
    Heat about 1/2-inch olive oil in a large skillet over medium-high heat. Fry the eggplant in batches, about 3 minutes per side or until golden brown, adding more oil between batches as needed. Let drain on baking racks or paper towels.
  • 4
    Preheat oven to 375 degrees F. Lightly grease a 13x9x2 baking dish with olive oil or spray. Spoon a thin layer of sauce onto the bottom. Top with one-third of the eggplant in one layer. Spread about one-third of the sauce over the eggplant, then scatter with one-third of the mozzarella and parmesan cheeses. Repeat the layers two times (If you don't have quite enough eggplant for the top layer, just space it out evenly. If there's too much, overlap as needed.)
  • 5
    Bake until hot and bubbly, about 40 minutes. Let rest 10 minutes before cutting ans serving.
  • 6
    (NOTE: If desired, the casserole may be assembled a day ahead, covered and refrigerated. Add 20 - 30 minutes to the baking time, checking to be certain it is hot in the center. Leftovers reheat very well in the oven or microwave.)

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