Eggplant parmesan offers delicious layers of tender eggplant, juicy seasoned tomatoes, fresh mozzarella and kissed with a touch of parmesan cheese to bring them all together. It’s a time honored classic Italian comfort food that you are sure to love!
Larger eggplants work best for this recipe to make even layers, but if you have skinny, long eggplant, they can be sliced lengthwise with a mandolin slicer too!
1 large eggplant, peeled and cut into thin slices
2 eggs, beaten with a tablespoon or two of milk or water
1 1/2 cups seasoned panko bread crumbs
1/2 cup olive oil
1 1/2 cups whole peeled tomatoes or 1 can diced tomatoes, with juice
1/2 lb shredded mozzarella
1/3 cup grated parmesan
1 1/2 tsp Minced Garlic
1/2 cup packed, fresh basil leaves
salt & black pepper
Preheat the oven to 350F
Beat 2 eggs with a tablespoon or two of milk or water.
In a separate bowl combine the seasoned bread crumbs, a dash of salt and pepper. Heat half of the olive in in a small skillet
Dip the freshly sliced eggplant into the egg mixture, then dredge in the seasoned bread crumbs. Fry the eggplant until golden on each side, then transfer to a plate lined with a paper towel.
In a saucepan combine the tomatoes, garlic and remaining olive oil in a blender or food processor, giving it a quick whirl. Season with additional salt and pepper.
In the bottom of a baking dish, add a layer of tomato sauce, add an eggplant slice, add sauce, mozzarella, parmesan, a couple of basil leaves, repeat.
Top with a bit more tomato sauce and a sprinkle of parmesan.
Bake 25-30 Minutes.
If you love eggplant and you want to be able to enjoy it year round, check out our simple homemade hydroponic grow buckets (they cost about $4-7 each to set up) and are completely reusable year after year.