Eggplant Parmigiana

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Ingredients


EGGPLANT

  • 2 large eggplants, peeled and sliced into 1/4-1/2" rounds
  • 1/2 cup all-purpose flour (use gluten free four and bread crumbs for a gluten-free version)
  • 3 eggs
  • 1/4 cup olive oil (for fried eggplant method)

HOMEMADE BREADCRUMBS

  • 6 bread slices (dried and crumbled finely) / or use 1 1/2 cup seasons bread crumbs crushed... (Substitute bread for seasoned flour topping, for U.B.)
  • 1/2 cup parmesan cheese shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon (each) salt & black pepper

TOPPINGS

  • 1 1/2 cups marinara or spaghetti sauce
  • 1 lb mozzarella cheese
  • 1/3 cup parmesan cheese shredded
  • 1-2 Tablespoons fresh basil chopped
  • 1 teaspoon fresh oregano chopped

Instructions

  1. Sweat the eggplant slices with salt: after slicing the eggplant into 1/4-1/2 inch thick cuts, sprinkle with salt and let sit for 10 minutes before thoroughly patting dry with a paper towel. Be sure to wipe off any additional salt.

  2. Bread the eggplant: assemble 3 bowls with flour, whisked eggs, and breadcrumb mixture.

    First, dredge eggplant slice in flour on both sides, then dip into egg, and last dip in breadcrumbs – lightly pack breadcrumbs on with hands. Then arrange back onto sheet pan. (If you are baking the eggplant and not frying it, make sure sheet pan is brushed with oil).

  3. Brown eggplant (two ways)

    Pan fry: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side. Repeat until all of the eggplant is finished. Place on paper towels to absorb any extra oils.

    Bake: Preheat the oven to 350F, and arrange eggplant on a sheet pan brushed with olive oil. Bake for 25-30 minutes until golden brown.

  4. Assemble in baking dish: in a large casserole or baking dish, spread a layer of marinara or spaghetti sauce and then top with one layer of breaded eggplant.

  5. Top eggplant with mozzarella slices, a spoonful of marinara, then top with parmesan cheese.

    Repeat with another layer of breaded eggplant, mozzarella, marinara, and parmesan cheese.

  6. Bake uncovered at 400F for 30 minutes. Top with additional fresh parmesan and chopped fresh basil & oregano.

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