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.
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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