I promised this recipe a million year ago and have finally gotten around to it!! I wanted to do this post with pretty pictures of every step…then 3 sixth grade boys walked in and 1 kindergartener walked out to ride his bike. So, while trying to eavesdrop and watch the cyclist out the window I burnt some of the eggplant and my dreams of beautifully fried and layered eggplant went out the window right along with my head yelling at my son to put on his bike helmet. Both are pretty typical around here! However, I managed to salvage enough eggplant to still bring it all together, and although it didn’t look as pretty it still tasted great. I’m posting the pics of the steps I did get photographed and an old one of an eggplant parm that did look as good as it tasted. I wouldn’t call this an easy weeknight dinner, just because the steps are time consuming. This can be made ahead and put in the fridge or freezer. If freezing, just make sure to cover well and defrost before baking.
- 2 to 3 small medium eggplant, skin removed and sliced in 1/4 in. slices
- 2 large eggs, beaten
- 1 to 2 cups seasoned bread crumbs- can use gluten free
- olive oil and vegetable oil for fying
- 1 jar of your favorite store bought pasta sauce
- grated parmesan cheese
- mozzarella (fresh, sliced or grated) cheese for the top
What To Do
- Preheat oven to 350 degrees
- Get out an 8×8 baking dish, or one of a similar size and set aside
- Cut off the ends of the eggplant, and use a sharp knife to cut the skin off the eggplant.
- Slice the eggplant in roughly 1/4 inch slices, width wise.
- In a shallow bowl, beat the eggs.
- Pour the breadcrumbs into another shallow bowl.
- Dip the eggplant in the egg, then in breadcrumbs and put on a plate to the side.
- In a large skillet pour enough olive oil and vegetable oil to coat the bottom. I like to use a little bit of both because I like the flavor of the olive oil but it can get pricey to just fry in olive oil.
- When the oil is hot fry the eggplant on both sides until golden brown.
- Remove and set on a plate with a paper towel to the side.
- When all the eggplant is fried, take a little bit of tomato sauce and coat the bottom of the baking dish.
- Layer eggplant on top of that, followed by a layer of sauce and a dusting of parmesan cheese. (How much cheese depends on personal preference and the size of your baking dish. I recommend a light layer.)
- Continue to layer until you have used all your eggplant.
- On your last layer of sauce, top with another light layer of parm and then mozzarella, either grated, sliced or fresh.
- Cover with aluminum foil and bake for 30 minutes or so until bubbling. Remove foil and continue to bake for an additional 10 minutes until cheese is melted and bubbling.
I have found that this is enough for our family of five, with some leftovers, but if you are looking to make this for a larger group just up the amounts of everything! Hope you enjoy it!