Eggplant Parmesean
clock
Prep Time: 10 minutes
oven
Cook Time: 30 minutes
person
Serves: 6 people
a pan with the eggplant parm in it. illustrated.
Ingredients
eggplant

Eggplant

1 large plant

flour

Flour

½ cup

salt

Salt

1 teaspoon

black pepper

Black Pepper

½ teaspoon

breadcrumbs

Breadcrumbs

½ cup

parmesean cheese

Parmesean Cheese

½ cup, grated

marinara

Marinara Sauce

1, 24-oz jar

olive oil

Olive Oil

¼ cup

egg

Egg

1 large, beaten

mozzerela cheese

Mozzerella Cheese

1 cup, shredded

Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cut the eggplant into 1” steaks. Sprinkle with salt and let sit for 10 minutes, then wipe off salt.
  3. In a bowl, mix the flour, salt, and pepper.
  4. In a different bowl, beat 1 egg.
  5. In a third bowl, mix your bread crumbs and Parmesean cheese.
  6. Dip eggplant slices in flour mixture, then egg, then bread crumb mixture.
  7. In a large skillet, heat olive oil over medium heat.
  8. Fry the eggplant slices until golden brown, about 2 minutes per side.
  9. Place eggplant slices in a greased 9x13 inch baking dish.
  10. Top with marinara sauce and mozzarella cheese.
  11. Bake for 20 minutes, or until the cheese is melted, bubbly, and brown.
  12. Serve immediately alone or on top of spaghetti. Sprinkle extra cheese as you wish.
  • This is called 'sweating' the eggplant -- it makes sure to get rid of moisture and makes sure the eggplant won't fall apart when you cook it!
  • To save time, do the other following prep while the eggplant is 'sweating'.
  • You can never have too much parmesean cheese!
  • Use hot chilli oil to fry in for an added kick.
  • Throw some whole grape tomatoes into the baking dish -- they'll cook into the sauce and be a delicious garment.
final dish