I’ve never made eggplant Parmesan before. So I decided to make it tonight. Couldn’t be that hard, right? It wasn’t. The recipe I made I thought would serve just us two, but I think it could have easily fed 3-4 people.
Starting line up:
•1 large eggplant, cut into rounds 1/2-inch thick
•2 eggs, beaten
•1/2 cup flour
•1/2 cup plain bread crumbs
•1 jar marinara sauce, or any sauce
•6-8 slices provolone cheese
•1/4 cup grated Parmesan
•1/2 teaspoon dried oregano
•1/2 teaspoon dried red pepper flakes
Preheat your oven to 435ºF
Wash the eggplant, cut into 1/2-inch round pieces. Add them to a large bowl and sprinkle some salt on them. This will help release some of the moisture so the eggplant won’t be soggy. Let it sit for 15 minutes or so. Then rinse them under cold water, to get rid of the salt, and pat them dry.
Get your dredging stations ready: 1 plate with flour, 1 shallow bowl with two eggs beaten with 2-3 tablespoon of water, 1 plate of bread crumbs. I added the oregano and red pepper flakes to the bread crumbs and tossed them. You could even toss them onto a cookie sheet and bake them for 5-10 minutes so they get toasty and golden brown. Totally optional though.
In a large, deep and wide skillet add enough olive oil (so it’s about 3/4 inch deep) and let that heat up
Take some eggplant, pat in the flour, then the egg, then the bread crumbs and set aside on a plate (while you wait for the oil to heat up). Continue doing this until you have all the eggplant prepared.
When the pan is hot, add 2-3 rounds to the pan and let them cook on each side for about 4-5 minutes.
In a glass baking dish, pour the sauce. We just used jar sauce since I was lazy and didn’t have time to make my own. But making a marinara sauce is super simple. Heat up some onions and garlic in a sauce pan. Add a can of crushed tomatoes, your seasonings, you can add some tomato paste to help concentrate the flavor, and you’re done!
After you’ve poured the sauce into the baking dish, arrange the eggplant pieces in the dish so they’re snuggled into the sauce. Cover each eggplant piece with provolone cheese, sprinkle some Parmesan all over the top and bake for 15 minutes or until golden brown and ooey-gooey delicious!
Now that I now how to make it, whether it’s the traditional way to or not, it was super tasty and was super easy to make. Enjoy!