Eggplant Parmesan

27 02 2012

Eggplant Parmesan is one of my favorite dishes. I love to order it in restaurants. These version is pretty simple to make and is a bit lighter than the restaurant versions. If you want to make it even lighter don’t fry up your eggplant instead bake it in the oven.

Although it might seem like soaking the eggplant in salt water is a skip that isn’t necessary make sure you don’t skip it. Depending on the size of your eggplant they can be a bit bitter or full of moisture. Soaking your eggplant in salt water will cut down on the bitterness as well as pull some of that moisture out of it. Make sure to dry it really well once you have removed it from the salt water.

Another tip I have is that you can take a vegetable peeler and peel off the skin of your eggplant. This is personal preference, I don’t mind it but my kids were more willing to eat it with the skin off.


Eggplant Parmesan

~ 1 medium eggplant, sliced into 1/2 inch rounds

~ 2 cups Panko Italian seasoned bread crumbs

~ 1 cup milk

~ 1 egg

~ mozzarella, sliced

~ favorite pasta sauce

~ basil for garnish

~ salt and pepper

~ oil

1. Start by slicing your eggplant into 1/2 inch rounds and then soak in a salt water bath for 5-10 minutes. Remove from the salt water bath and dry well with paper towels.

2. Place the bread crumbs in a shallow bowl. In another shallow bowl mix egg and milk together. Dip eggplant in milk and egg mixture and then bread crumbs until coated well.

3. Heat oil in a large pan on medium heat. Place breaded eggplant in pan and cook on for about 7-10 minutes or until brown. Then flip over and cook for about 5 minutes and then place a slice of mozzarella cheese on each eggplant. Cover with a lid and cook for another 2 minutes or until cheese is melted and eggplant is browned.

4. Place eggplant on a plate and top with your favorite pasta sauce and garnish with a bit of fresh basil. Serve warm and enjoy.

* You can also bake these in a 425 degree oven until eggplant is browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes.

Click Below to Print Recipe

Eggplant Parmesan



4 responses

31 03 2012
What was in those baskets on March 31st « 4peatssake

[…] Eggplant Parmesan […]

7 04 2012
What was in those baskets on April 7th « 4peatssake

[…] Eggplant Parmesan (my favorite) […]

12 05 2012
What was in those baskets on May 12th « 4peatssake

[…] Eggplant Parmesan […]

19 05 2012
What was in those baskets on May 19th « 4peatssake

[…] Eggplant Parmesan […]

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