my eggplant parmesan recipe (serves 8)
1 eggplant
3 eggs
panko bread crumbs (progresso italian style)
2 jars of marinara sauce (trader joes organic or paul newman's organic)
garlic
fresh italian parsley
mozzarella cheese
parmesan cheese
salt & pepper
slice eggplant into 1/4" rounds. lay flat onto paper towels and dust lightly with salt and leave for about 10 minutes. the salt extracts moisture from the eggplant. pat down the eggplant with another paper towel to absorb water and salt.
break eggs onto plate and whisk. pour panko crumbs onto another plate. now it's assembly line time. dip the eggplant into the egg wash and then into the panko bread crumbs until they all are covered. set aside.
heat pan with 1/2 olive oil and 1/2 canola oil over med high heat (about a 1/2" deep). test your oil by dropping a few bread crumbs into the oil. if it sizzles and bubbles, then you are ready to go. take your time browning the eggplants. i do about four rounds at a time. use the oil twice and then dump and start with a new batch. if you don't, the bread crumbs fall off and into the oil and eventually your oil will turn dark brown. your eggplant will absorb a burnt taste. avoid that by using clean oil with every other batch. layer a plate with paper towels and drain your eggplant to drain excess oil.
i add minced garlic, salt, pepper, slap your mama seasoning and fresh italian parsley chopped finely into my marinara to give it a little kick. then... using a 9x13 baking dish, spray your dish with a little olive oil (helps with cleanup later) and then layer about a 1/3 of the marinara sauce onto the bottom of the dish. start layering your eggplant rounds into the lake of marinara. pour another 1/3 of the marnina onto the eggplant and top with shredded mozzarella and parmesan. dust with roughly chopped italian parsley bits.
bake in the oven at 350 covered tightly with foil for 30 minutes. remove foil and bake for another 15 minutes or longer until the cheese is bubbly and golden brown. serve with a side of pasta, salad and garlic bread sticks. heat up the remaining marinara sauce as a dipping sauce for the bread sticks.
enjoy!
week 11 | weekly menu
sunday | grilled chicken breasts with lemon, grilled asparagus and roasted yukon potatoes
monday | chicken enchilades with beans and rice
tuesday | grilled salmon with brown rice and steamed broccoli
wednesday | crockpot | pork tenderloin slow roasted to make pork tacos with the fixings
thursday | cajun shrimp over grits with a mixed green salad
friday | lent friendly meal | fish tacos with cabbage and black beans
saturday | thai noodles with chicken and fresh veggies
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