Eggplant Parmesan
A delicious, vegetarian meal that was one of my favorites growing up. Ample use of cheese and gooey, delicious fried eggplant is a hearty meal especially when it's cold outside. Make a side salad to cut some of the heaviness of the fried eggplant.
Servings: 4 Servings
Ingredients
- 4 Medium Eggplant
- 64 ounces Tomato Sauce
- Salt and Pepper
- 1 cup Flour
- 4 Medium Eggs
- 2.5 cups Fine Breadcrumbs
- 1 cup Canola Oil
- 0.75 cup Grated Parmesan
- 4 medium Fresh Mozzarella pieces thinly sliced
Instructions
- Slice eggplant crosswise into ½” rounds. Toss with a pinch of salt and set aside to drain in a colander.
- Meanwhile, heat oven to 350 degrees F.
- Warm the tomato sauce over low heat in a small saucepan, set aside.
- Pour the flour into a wide bowl or dish, crack and beat the eggs into another similar dish, and pour the breadcrumbs and parmesan into a third dish and mix well.
- Meanwhile, heat the canola oil in a wide pan over medium-high heat.
- Once eggplant has drained, pull and pat dry. Dip each pieces into the flour to coat evenly, then the egg, then breadcrumb mixture.
- Pan fry in the canola oil without letting the pieces touch, about 3 minutes on each side. Set each aside on a towel to drain.
- Pour half the tomato sauce in a baking dish, spread the fried eggplant over evenly, then top with the remaining tomato sauce. Sprinkle extra parmesan over, and layer the mozzarella on top.
- Bake for 18-20 minutes or until the mozzarella is melted.
- Serve with your favorite grilled vegetables or salad.