With the help of my 8 year old son, we tried our hand at making homemade eggplant parmesan a few weeks back. The verdict was mixed as the boys decided the texture of eggplant was a bit strange. However, this mama and Mr. O loved it.
It is super simple to make and a great way to get a few servings of vegetables into one meal.
Get Your Assembly Line set up for Frying the Eggplant Slices.
Layer with cheese and sauce before baking.
- 1 eggplant
- 2 to 3 eggs
- 1 to 2 cups breadcrumbs (plain or Italian seasoned)
- Olive Oil
- 1 15 oz. jar of pasta sauce
- ½ pound shredded Italian cheese blend or mozzarella
- Peel and slice the eggplant.
- Line a colander with a paper towel, cover with a layer of eggplant, salt the slices and top with another paper towel. Repeat until all eggplant has been salted and layered between paper towels. Cover the top with a heavy plate or bowl for pressure and let sit for about an hour.
- Prepare your ‘assembly line’ for frying the eggplant. In one shallow dish/bowl, crack the eggs and add a little water when mixing to make the egg dip. In another shallow container, place your bread crumbs.
- Remove eggplant from the colander, rinsing each piece well.
- For each slice of eggplant, dip both sides into the egg bowl and then lightly coat with the bread crumbs.
- Fry eggplant slices in olive oil on the stove top. Turn after a few minutes when the cooked side is a nice golden brown. When fully cooked on both side, lay atop a cookie rack with a paper towel underneath to gather any oil that drips off.
- Create layers of fried eggplant topped with pasta sauce and shredded cheese.
- Bake at 350 degress for 20 to 30 mintues. You should be able to smell the wonderful aroma and see a light browning of the cheese.
- Serve on its own or with a side dish of pasta.