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
- 1 large eggplant around 8oz
- 2 eggs beaten
- 1 cup flour
- 1 1/2 cups Panko breadcrumbs
- 1 TSP Sea salt
- 6 TBS vegetable oil
- 1 jar spaghetti sauce 16oz
- 1 cup Mozzarella cheese
- 1/4 cup Parmesan cheese
Wash eggplant and cut in 1/4 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 13x9 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.
Brittany Burmester says
Never tried eggplant but would love to try it
Shell Fruscione says
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!
Wanda McHenry says
Skip the jarred and make your own marinara sauce, it’s much better! 🙂
Lisa Gambino says
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!
Deborah H. Bateman says
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
Deborah H. Bateman-Author
Yolonda Keler says
Made this for my family tonight. Everyone loved it, especially my husband!