Eggplant Parmesan

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May. 08, 2014

Today, I'm going to show you one of my favorite Italian classics and that's Eggplant Parmesan.


Eggplant 2 Pound , sliced
Salt To Taste (as needed)
Flour 1 Cup (16 tbs)
Bread flour 1 1/2 Cup (24 tbs)
Egg 3
Olive oil/Grape seed oil 2 Tablespoon
Chopped onion 1/2 Cup (8 tbs)
Garlic cloves 3 , finely chopped
Canned stewed tomato 28 Ounce
Italian seasoning blend 2 Teaspoon
Cooking oil 1/4 Cup (4 tbs)
Shredded parmesan cheese 1/4 Cup (4 tbs)
Mozzarella cheese 1/2 Pound




1. Season the eggplant slices with salt and allow to sit for 60 minutes.



2. In a pan, heat olive oil, add onion and garlic and cook until the onions turn translucent. Add tomatoes and the seasoning, stir to mix and allow to simmer.

3. Using a paper towel, blot both sides of the eggplant slices. In a bowl break in the eggs and whisk. Dip each eggplant slice first in egg and then in the flour, place on the baking tray.

4. Now dip each of the slice first in egg and then in bread crumbs, place on the baking tray. In a pan heat oil and fry the eggplant until brown from both sides. Drain onto a paper towel.

5. In a casserole dish, lay the eggplant slices, stick some parmesan onto each slice and top with sauce. Lay another layer, stick some parmesan onto each slice and top with sauce. Place mozzarella slices onto each slice.

6. Place the dish into the oven and bake until the cheese melts.



7. Serve with your choice of beverage.



Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6