eggplant parmesan

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup(s) olive oil; 6 - eggs; 2 cup(s) Italian bread crumbs; 2 cup(s) Panko crumbs; 1 tablespoon(s) Italian seasoning; 2 teaspoon(s) garlic salt; 1 - eggplant, sliced 1/4-inch to 1/2-inch thick; 1 - 2 cup(s) marinara sauce; - angel hair pasta; 1/2 - 1 cup(s) frozen peas; 5 - 6 tablespoon(s) freshly grated Parmesan cheese; 3 tablespoon(s) freshly shredded mozzarella cheese

(3 RATINGS)

1.17K Pinches 21 Photos

Jennifer Bass

Richmond, KY

Updated on Apr 4, 2020

Since we always do more than one family dinner for Christmas, my family and I have decided to do a non-traditional dinner. This past year, I made eggplant Parmesan and it was a huge hit!

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Cheesy Eggplant Parmesan on a plate with spaghetti and peas.

Blue Ribbon Recipe

Eggplant Parmesan is an Italian favorite and this version is restaurant quality. It's double dipped in Italian bread crumbs and Panko crumbs which creates a super crispy coating. Served over spaghetti that's lightly sauced and with sweet peas is wonderful. The result is simply delicious - a must-try!

— The Test Kitchen

prep time 15 Min

cook time 35 Min

method Bake

yield 4 serving(s)

Ingredients

1/2 cup olive oil
6 - eggs
2 cups Italian bread crumbs
2 cups Panko crumbs
1 tablespoon Italian seasoning
2 teaspoons garlic salt
1 - eggplant, sliced 1/4-inch to 1/2-inch thick
1 - 2 cups marinara sauce
- angel hair pasta
1/2 - 1 cups frozen peas
5 - 6 tablespoons freshly grated Parmesan cheese
3 tablespoons freshly shredded mozzarella cheese

How To Make eggplant parmesan

Step 1

Preheat oven to 350 degrees F. Fill a large pot halfway with water and bring to a boil.

Step 2

While water is warming, heat a large skillet to medium-high heat and add oil.
Step 3

Using 1 large bowl and 2 plates, set up a prepping station to bread the eggplant. Crack eggs in a bowl and whisk well. Place the Italian bread crumbs on one plate and place the Panko on the other plate. Add Italian seasoning and garlic salt to the Panko and blend with a dry fork.
Step 4

Working in batches, dip the eggplant slices in the egg, letting the excess drip off.
Step 5

Coat with the Italian bread crumbs.
Step 6

Dip back into the egg, letting the excess drip off.
Step 7

Dip into the Panko crumbs.
Step 8

Place the breaded eggplant slices in the skillet. Do not overcrowd the skillet.
Step 9

Let the eggplant cook for about 2 minutes (or until brown) before flipping them over to the other side. Let them get just a light golden brown.
Step 10

Once the eggplant has been browned on both sides, place in a single layer on a baking sheet lined with aluminum foil and lightly sprayed with non-stick cooking spray. Bake approximately 20 minutes.
Step 11

While the eggplant is in the oven, warm the marinara sauce over medium-low heat. You may want to make sure this is covered with a lid to help prevent splattering.
Step 12

Generously salt the boiling water and cook the pasta according to package. (You may want to start the pasta within the last 10-13 minutes of the cook time for the eggplant so everything stays nice and hot.)
Step 13

During the last two minutes of the cook time for the pasta, add the peas.
Step 14

Drain the pasta and peas using a colander.
Step 15

Place drained pasta back in the pot. Add about 3 tablespoons (or more) of the marinara sauce to the pasta and mix.
Step 16

Place pasta and peas on a plate and top with the eggplant.
Step 17

Spoon the marinara over top of the eggplant. Sprinkle about 1-2 teaspoons of shredded Parmesan cheese and shredded mozzarella.
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