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Easy Eggplant Parmesan
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Description
This is a quick, flavorful dish, perfect to throw together for dinner or use as leftovers for lunch.
Ingredients
- 2 whole Eggplants
- 1 Tablespoon Salt
- 1 cup Flour
- 1 whole Egg
- 1 cup Breadcrumbs
- 1 pound Mozzarella
- 3 Tablespoons Olive Oil
- 1 container Tomato Sauce (or Use Homemade)
Preparation
1. Slice your eggplants into 1/2 inch think slices. Toss in the salt and place in a colander in the sink.
2. Set up a breading station: one bowl of the flour, one bowl of the egg (mixed with a little bit of water), and one bowl of the breadcrumbs. Preheat oven to 350 degrees.
3. Slice mozzarella into 1/4 inch slices. It’s fine if they aren’t perfect.
4. After about 15 minutes of sweating, remove the eggplant from the colander and dry with a paper towel. Cover each eggplant slice in flour, then egg wash, then breadcrumbs.
5. Heat a large pan over medium and pour in 1 tablespoon of olive oil, enough to cover the bottom of the pan. Once the oil is hot, place slices of eggplant into the pan and let brown, about 2-3 minutes per side. Be careful not to crowd the pan, and add more oil as needed. This may take a few batches.
6. Cover the bottom of a 9 x 9 inch square pan with the tomato sauce. Homemade is preferable, but store-bought is fine.
7. Layer in the eggplant slices, then more sauce, then mozzarella slices, more sauce, and repeat. Finish with mozzarella slices.
8. Bake uncovered for about 30 minutes, or until the bubbling of the tomato sauce has slowed and the mozzarella has melted on the top. Let cool and serve immediately, or cover in the refrigerator for up to 5 days.
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8 Comments
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debberzz on 1.21.2010
This was a simple & great recipe. The grocery store eggplants were a little on the large size so I ended up needing a 2nd egg & 1/2 c more breadcrumbs…substituted panko for last batch since I ran out of regular & it was just fine. I added a bit of italian seasoning to my breadcrubs since they were plain. Since I had so much eggplant I used a 9×13 pan & 2 jars of marinara. Again, substituting due to lack of planning, i used sliced muenster on top of the bottom layer & sprinkled parm/ramano grated blend on top of it, finished it off w/pre-shredded mozzerella & grated blend again. I served 0n top of speghatini (sp?) the hollow spagetti noodles. Perfection!!!! My husband was so surprised at how filling a non-meat dish could be. We barely made a dent in the dish & have plenty of leftovers for a few days.
konalady on 10.7.2009
Delicious! I used both purple and white eggplant which were just given to me by a neighbor. Also used panko instead of regular breadcrumbs, and added fresh basil with the tomato sauce. No leftovers on this one! Thanks!
rgurnish on 9.22.2009
Made this last night for dinner. Used zucchini instead of eggplant…overload from the garden you know. Made a fresh tomato marinara with fried onion/garlic/herbs and tomatos. Was delish and very easy. We all loved it!
littleone on 9.21.2009
Made this tonight. Specifically bought eggplant over the weekend not knowing how I would prepare it. I mowed the yard all day, came in, punched in Easy Eggplant into the recipe search and this was the first recipe to come up. Simple to make, and delicious. Actually it was the first time I’ve ever bought and cooked eggplant! My family loved it! Will make again. And it makes an eye-appealing dish – beautiful!
lynelleclark on 9.9.2009
I tried this over the weekend. Everyone was uncomfortably full, but it was just so good. We had to have a second helping.