Eggplant Parmesan, Great Meatless Italian Dish
If you go to an Italian restaurant, there are a few favorites on the menu. You know, the ones that people tend to order all the time. Eggplant Parmesan is one of those patron favorites.
While I grew up in a house with many Italian classics made from scratch, I know that not everyone has the same food experience. Eggplant Parmesan is one dish my mom made at least a few times a year.
How to Make Eggplant Parmesan at Home
This is not a difficult dish to make.
However, there are multiple steps to the process.
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 the 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.
Grab a nice-looking eggplant at the store, peel it, and then slice it up!
Get Your Assembly Line set up for Frying the Eggplant Slices.
Layer with cheese and sauce before baking.
Enjoy!
Eggplant Parmesan
Eggplant Parmesan made easily at home.
Ingredients
- 1 eggplant
- salt
- 2 to 3 eggs
- water
- 1 to 2 cups breadcrumbs (plain or Italian seasoned)
- Olive Oil
- 1 15 oz. jar of pasta sauce
- 1/2 pound shredded Italian cheese blend or mozzarella
Instructions
- 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 degrees for 20 to 30 minutes. 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.
Notes
This dish is easy to make gluten-free using your favorite gluten-free pasta and gluten-free breadcrumbs.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 916mgCarbohydrates: 41gFiber: 5gSugar: 10gProtein: 20g
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Yum! Always a great meatless meal. My kids are big fans.
I am going to try this recipe. Looks good!
I think I would love this recipe.
My mother used to make fried eggplant all the time. Greeks eat it alot. I’m so glad you reminded me and I’d love to try this out too!
That’s a great recipe – my kids are just recently introduced to eggplant but I never tried it this way.
oh, my mom used to make this when I was a kid. So glad you shared for Family Table Friday – now I have a recipe to use since she won’t tell me how to make it!
I’ve wanted to try making my own eggplant parmesan for a while. I’m going to have to try your recipe out on Friday!
Thanks for the recipe. I haven’t had egg plant parmesan in a long time.
This looks delicious! You are more than welcome to link this up with my “Try a New Recipe Tuesday” linky. 🙂 Hope you are having a great weekend! God bless, Lisa