I only picked two eggplants this year from our garden. What the heck?
I had around 16 million last year. So, that’s strange.
But, I wanted to use the two eggplants to their full potential, so I decided to make eggplant parmesan. I had never made it before. We had never even tasted it before. But, anything fried and served with cheese and pasta sauce is okay by me. And, this was super yummy.
Eggplant parmesan
1 eggplant (I had two smaller and longer eggplants, which worked just fine)
1 teaspoon of salt
2 cups of panko bread crumbs
1 1/2 cups of flour
1 egg (I ended up using 3 to get all the slices fried)
6 tablespoons of oil
1 1/2 cups of spaghetti sauce
8 ounces of mozzarella cheese – shredded
1/4 cup of parmesan cheese – grated
1. Slice the eggplant into slightly larger than 1/4 inch thick slices. Sprinkle with salt and set in colander for 30-40 minutes over the sink to “sweat” the eggplant. Press a paper towel into each slice to absorb all the liquid drawn from the eggplant.
2. Dredge each slice of eggplant into the flour, then dip into the egg, and finally press the bread crumbs into each slice of eggplant. (I use a ziplock for the flour and bread crumbs. It’s much less messy and fun – like shake and bake.)
3. Preheat your frying pan on medium high heat. Add 3 Tablespoons of olive oil to the pan and let it get hot. Fry the eggplant until golden brown on each side – flip them only once.
4. Place the eggplant on a plate that has been lined with a paper towel. Before frying the second batch, clean the pan out with a paper towel and a pair of tongs. Add the remaining 3 Tablespoons of oil to the pan and fry the remaining eggplant.
5. Spread the sauce in a baking dish large enough to hold the eggplant in a single layer. (A little bit of overlapping is fine.) Sprinkle on the mozzarella cheese and the parmesan cheese.
7. Bake the Eggplant Parmesan in a preheated 425º F ( = 220º C = gas mark 7- hot) oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.
I served this over cheese-filled tortellini, with rolls and a salad. (And DIY Ideas magazine. And wine. Perfection.)
Review: It was honestly so delicious. The pasta we tried with eggplant last year was just not that great. It was a little blah. This was so yummy. The eggplant was so yummy fried. We will definitely make this again. It’s a great, filling, vegetarian meal. Not incredibly healthy, but it’s a vegetable, so there you go. =)
Do you have any recipes for eggplant?
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Nicole says
We made your eggplant parm tonight and my 10 year had the funniest comment… and I quote ” It’s wasn’t bad, it wasn’t good, it was somewhere in that area of Gag!” LOL, but he did finish two pieces with his pasta. I think it was the skins that set him off.
Thanks for the recipe
Leigh says
I’m not an eggplant fan, but that photo reminds me I need to make your cinnamon butter. Glad you enjoyed it.
pozypeacock says
This looks divine. Thank you so much for the recipe! My husband loves this. Yep, rolls and a salad. Perfect!
Emily says
Wine and Eggplant Parm? Umm, we were destined to be bffs. Just so you know.
Amanda Sevall says
I ♥ eggplant parmesan!! Yummy stuff!!
Jenny @ Anything Pretty says
I have a confession to make….I have never eaten an eggplant. At least knowingly. But I am going to trust you on its deliciousness and maybe pick one up at the store the next time. It looks like a great dinner!
amber waves of grain says
YUM! That looks so good!
christi @ grey umbrella says
Kim this looks great! I’m going to have to try eggplant again … every time I cook it (or fry it or cover it in cheese) I still think it tastes chewy.
Amanda @ Serenity Now says
That looks delicious and soooooo much yummier than the mac and cheese that my girls will probably eat for dinner. 😉
Mrs. Adventure says
Oh seriously going home and making this tonight for dinner. I will report back tomorrow :+)
The Brick Cottage says
I love eggplant parmesean! I might have to try this. I’ve been too intimidated by eggplant to try to cook it in the past, but this looks like something I can do.
Rita/Fighting Off Frumpy says
I LOVE eggplant (and you’re so right, how can you go wrong with anything fried & covered with cheese?!). One of my favorite ways to eat eggplant is simple: you fry up some bacon, saute eggplant cubes in a little bit of the grease, and then crumble the bacon in it. Deeee-licious.