Look at this out of focus delicious cheesy goodness. This is an entire 3 lbs of eggplant parmesan, because my eyes are always bigger than my stomach. However, I chowed on this all week, without any complaint, because it turned out delicious. Eggplant is yet another “fall” food that is incredibly versatile, and hearty enough to stand on its own without a meat dish to accompany it.
What you need:
Two medium sized eggplants
Two jars of tomato sauce (or home made sauce)
Bread crumbs (seasoned with italian seasoning, or to taste)
Shredded parmesan cheese
Vegetable oil (for frying)
How to make it:
Preheat oven to 350F. Take a large skillet and pour vegetable oil in it, and heat on medium-high heat. Wash eggplant and slice into 1/4 inch thick rounds. The size of the rounds will vary, but that’s not important. Drizzle them with olive oil, then salt and pepper them to taste. Prepare your breading station: lay down a sheet of tin foil, and place a bowl in the center. Place flour on one side of the bowl, breadcrumbs on the other. In the bowl, whisk the eggs together.
In order to bread the eggplant, you drege each slice in flour, coat in egg wash, and then roll in bread crumbs. When coated, place into that skillet and let it fry til the outside is golden brown. Place them on a plate with a paper towel to absorb some of the oil when done
While the eggplant is frying, slice up the fresh mozzarella cheese, and prepare the tomato sauce and parmesan for layering.
I forgot to take photos of layering the ingredients, but the order should go as this: eggplant, cheese, sauce, parm, eggplant, cheese, sauce, parm, and then mozzarella on top. Place the dish into the oven and cook for 30-40 minutes, or until the cheese is bubbling on top, and eggplant is fully cooked through.