Eggplant Parmesan
Eggplant Parmesan transforms eggplant from an ordinary vegetable into a dinner that will receive rave reviews.
Dale and I share the cooking responsibilities in our home. There are meals that I do well, and he has his. I tend to be more adventurous when it comes to experimenting, but he is better at following an exact recipe then I am.
As Dale works through the lessons, I am rewarded with some of the best dinners I could imagine. He learned to make fried chicken that rivals the best chicken joints around. He makes homemade gnocchi in a vodka sauce. I’m not kidding. He is a fantastic cook.
It’s baked like a casserole with layers of mozzarella that makes it look more like lasagna than eggplant Parmesan. We grow eggplant in our garden for the sole reason of making this recipe. It is the perfect Sunday dinner.
Eggplant Parmesan
Tangy tomato sauce, savory eggplant, and melted cheese make this dish a home run.
Ingredients
- 2 medium eggplants cut in half then into 1/4" thick slices
- 1 tablespoon salt
- 4 cups breadcrumbs
- 1 tablespoon Italian seasoning
- 2 cups grated Parmesan cheese
- 1 cup flour
- 4 eggs
- 6 tablespoons olive oil
Tomato Sauce
- 4 14.5 ounce cans diced tomatoes
- 2 tablespoons olive oil
- 4 cloves garlic ,minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil, chopped. Reserve 3 tablespoons for garnish
Instructions
Instructions for preparing the Eggplant
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Mix half of the eggplant slices with 1 1/2 teaspoons of salt in a large bowl.
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Place eggplant slices in a strainer over a bowl. Repeat the process with the remaining eggplant by coating it with 1 1/2 teaspoons of salt and laying it on the first batch in the colander.
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Rest eggplant for about 30 minutes, eggplant should release about two tablespoons of water.
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Spread the eggplant slices on double thick paper towels, cover with another layer of paper towels, and press, removing liquid.
Instructions for the eggplant batter
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For the eggplant batter
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Preheat oven to 425 degrees
Preheat two baking sheets that have been coated with olive oil.
While the oven and sheet pan heat, prepare the following.
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Combine breadcrumbs with one and a half cups of Parm, 1/4 teaspoon of salt, 1/2 teaspoon of pepper and Italian seasoning in a large bowl.
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In a gallon Ziploc bag, combine flour and one teaspoon of pepper. Beat eggs in a separate bowl.
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Place eight slices of the eggplant in the plastic bag with the flour. Close and shake to coat the slices.
Remove eggplant, dip in the eggs, and shake off excess. Coat the eggplant in the breadcrumbs. Use one hand for the dry and the other side for the egg wash. Continue with all remaining eggplant.
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Take out the preheated baking sheets from the oven and in a single layer, arrange half the eggplant slices on each sheet pan.
Bake until the eggplant is crispy. Around 35 minutes.
After 10 minutes, rotate the pans for even cooking. Remember not to turn off the oven–you’re going to bake the dish at the same 425 degrees in a little bit.
Instructions for the Sauce
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While the eggplant slices are baking, blend three cans of the diced tomatoes in the blender or food processor until smooth.
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Cook the garlic and pepper flakes in a large pot until the garlic is cooked 3 minutes. Add the tomatoes you blended and the last can of diced tomatoes and bring to a boil.
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simmer for 15 minutes, or until thickened.
Stir occasionally, add basil and salt and pepper to taste
To assemble
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Spread 1 cup of sauce on the bottom of the 9×13 inch baking dish. Layer half of the eggplant (one of the baking sheets).
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Then spread another cup of sauce over the eggplant and cover with half of the mozzarella and sprinkle with chopped basil.
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Layer the rest of the eggplant and cover with remaining sauce. Sprinkle the top with 1 cup of Parmesan, and the rest of the mozzarella and basil.
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Bake until the cheese is browned, about 13-15 minutes. Allow to cool for 10 minutes and serve, garnishing with basil. Enjoy!