I have been trying to add more vegetables to our meals and decided to make some eggplant parmesan last night! I bought an eggplant at the farmers market and wanted to put it to use whether I was the only one eating it or not.
If you like eggplant, be sure to try my recipe for Eggplant Parmesan.
Eggplant Parmesan Recipe
Author: ThisMomCanCook.com
Recipe type: Entree
Ingredients
- 1 large eggplant (around 8oz)
- 2 eggs (beaten)
- 1 cup flour
- 1½ cups Panko breadcrumbs
- 1 TSP Sea salt
- 6 TBS vegetable oil
- 1 jar spaghetti sauce (16oz)
- 1 cup Mozzarella cheese
- ¼ cup Parmesan cheese
Instructions
- Wash eggplant and cut in ¼ inch round slices. Sprinkle each slice with salt and place in a coriander for 25-30 minutes. This will allow the vegetable to sweat which helps to remove bitterness.
- Remove eggplant slices and place on plate lined with paper towel. Place another paper towel on top of slices to absorb sweat.
- Place flour, eggs and breadcrumbs in 3 separate bowls. Add Parmesan cheese to breadcrumbs and mix.
- Dip slice into flour, then eggs, then breadcrumbs. Then fry each in a skillet over medium heat with 3TBS vegetable oils for about 2 minutes on each side or until golden brown. Place on plate with paper towel to absorb excess oil.
- In a 13×9 baking dish, add spaghetti sauce and spread evenly. Place each slice in dish and top with Mozzarella cheese.
- Bake at 375 degrees for 15 minutes.
- Remove from oven and enjoy!
Here are some photos of me making our yummy eggplant parmesan!
So do you like eggplant? I would love to hear your thoughts!
I love eggplant. Going to make myself some for dinner tonight.
I can’t remember if I’ve ever had eggplant. I know my husband and son would say no to it, but I think this recipe sounds delicious.
Wow, that looks great. We love eggplant here. I could eat just that for dinner and be very happy.
Never tried eggplant but would love to try it
I’ve been looking for a good eggplant parmesan recipe, thanks!!!
Love Eggplant Parm! I always make a big batch – it freezes beautifully. Cook it first and then freeze – reheat in the oven……maybe I will pull some out of the freezer for dinner tonight!
Skip the jarred and make your own marinara sauce, it’s much better!
Agree. My grandmother would haunt me if I used sauce ,or as we say gravy, out of a jar. I peel the eggplant , I think the skin can be tough and also bitter. I also add garlic powder to the breadcrumbs for more flavor. If eggplant is not a favorite try cutting it 1/8 inch thin, my family eats them right out of the pan!
This recipe looks delicious. I love eggplant. My daughter makes an eggplant lasagna that is really good. I also recently had a stuffed eggplant from a restaurant that was delicious. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com
Blessings,
Deborah H. Bateman-Author