… don’t mind if I do! The homemade Eggplant Parmesan turned out so yummy, so I will share my recipe… (note: please say the word “ish” after reading each ingredient)
2 medium-large eggplants
1 1/2 cups shredded or fresh mozzarella cheese
2 cups Italian breadcrumbs
1 cup flour
salt and pepper
optional: Italian seasoning such as oregano, parsley, red pepper…
angel hair pasta
1 jar marinara sauce
1. Wash and slice eggplant (3/4″ slices)
2. THIS IS THE MOST IMPORTANT STEP because nobody likes mushy eggplant! Place the eggplant on a few paper towels and sprinkle with salt (this will be rubbed off). The salt will help draw out more moisture. Layer more paper towels on top. Cover with a cutting board or cookie sheet and some weight. I used a stack of plates. Leave them like this for 1-2 hours.
3. Pat the eggplant dry and rub off excess salt.
4. In a shallow bowl, beat your 2 eggs. In another shallow bowl, mix breadcrumbs, flour, a little salt and pepper and whatever extra seasoning you want to use.
5. Cover the bottom of a pan with about 1/4″ olive oil over medium heat.
6. Now let the eggplant fun begin… wash each one in the egg bath and drip dry. Dredge in the breadcrumb mixture, coating both sides evenly then place in the pan.
7. Cook for 2 minutes on each side and transfer to a plate. Continue until all eggplant is cooked (it took me 3 batches).
8. Martha Stewart if you are reading this (which I know you are, don’t read this part)… Instead of making some homemade pasta sauce, I used a jar. Very Sandra Lee:Semi-Homemade of me but it was really good! I used Bertolli Organic Marinara. Pour about 1/4th of the jar into the bottom of an oven-safe baking dish. Layer the eggplant on top. Pour remaining sauce over eggplant .Lastly cover the top with your mozzarella.
*If you are serving this over pasta, now would be the time to cook your angel hair.
9. Bake eggplant at 375 for about 15 minutes. For the last 5-6 minutes uncover and place under broiler to brown the cheese.