Egplant Parm

Ingredients

Recipe

  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. (Tip: 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 prep while the eggplant is 'sweating'.)
  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. (Tip: you can never have too much 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.(Tip: use hot chilli oil to fry in for an added kick.)
  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. (Tip: Throw some whole grape tomatoes into the baking dish -- they'll cook into the sauce and be a delicious garment )
  11. Bake for 20 minutes, or until the cheese is melted, bubbly, and brown.
  12. Serve immediately alone or with spaghetti. Sprinkle extra cheese as you wish.

Credits

This recipe is from A Simple Plate

Reference Images

A note: I'll be doing my own illustrations so those are to be added soon!

Eggplant Parm Eggplant Parm Eggplant Parm

Images

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