Eggplant Parmesan

Main Dish
Written By Janie E.

Breaded, baked eggplant perfected as a delicious parm recipe!

A few years back, it just so happened that I had the opportunity to pick a dinner that was just for me, myself, and I because everyone else was not going to be home (or eat dinner at home) and I went straight for eggplant parmesan. My older kids are traumatized by fried eggplant sandwiches I made when they were younger and husband and little wouldn’t even try to eat eggplant. So I absolutely took advantage to make one of my favorite dishes for me, myself, and I. And it was everything I could have wanted and I’m definitely on pins and needles waiting for my next chance to make this recipe again!

What You Need:

  • 2 lb. eggplant

  • 3/4 cup all purpose flour

  • 3 large eggs

  • 1 cup plus 2 Tbsp. grated Parmesan cheese, divided

  • 1 cup plain panko

  • 3 tsp. dried oregano, divided

  • 1 3/4 tsp. salt, divided

  • 1 can (28 oz.) fire roasted crushed tomatoes

  • 2 cloves minced garlic

  • 1 handful fresh basil, chopped, plus some

  • 2 Tbsp. olive oil

  • 2 cups shredded mozzarella cheese, divided

Directions:

  1. Cut off the ends of the eggplant and then cut into 1/2-inch thick slices.

  2. Divide 3/4 tsp. salt amongst the slices and allow to sit for 10 minutes.

  3. Add flour to a plate. Add eggs to a shallow bowl and beat. In a final shallow bowl, mix together 1 cup Parmesan, bread crumbs, 2 tsp. oregano, and 1/2 tsp. salt.

  4. Dip each side of the eggplant slices into flour, then eggs, then Parm cheese mixture.

  5. Place onto a baking sheet lined with parchment paper. Repeat filling up two baking sheets with slices.

  6. Bake in a preheated 425 degree oven for 10 minutes. Flip and bake for an additional 10 to 15 minutes or until tender and golden brown.

  7. While the eggplant bakes, make the sauce by combining fire roasted tomatoes, garlic, 1 tsp. oregano, 1/2 tsp. salt, fresh basil, and olive oil. Mix well.

  8. Spread 1 cup prepared sauce in the bottom of a 9×13-inch pan.

  9. Add half the baked eggplant in a layer on the sauce. Top with 1 cup prepared sauce and 1 cup shredded mozzarella. Repeat layers, then top with remaining 2 Tbsp. Parmesan.

  10. Bake for 15 minutes until cheese has melted and browned. Let cool for 5 minutes and top with additional chopped basil.

  11. Serve over pasta, if desired.

Recipe from A Couple Cooks

Janie E.
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