Eggplant Parmesan

Eggplant Parmesan still steaming from the oven

This is an Italian staple and a great option for the vegetarians you serve. Like chicken parm, it's versatile and hardy. The recipe I'm sharing here is pretty traditional, but I want to tell you how my Nana prepared eggplant parmesan first.

She sliced the eggplant on the thick side, (1/8" to 1/4") with the skin on. She would place slices in a single layer in a pan coated with olive oil. Then she would top each slice with some marinara sauce, a slice of mozzarella, maybe a small dollop of ricotta and some oregano and basil. Then she baked it until the eggplant was tender. That's how I ate eggplant parmesan until I had it in a restaurant. As you might guess, the layers and the breading were quite a surprise. Truth is, I love it both ways!

This recipe calls for breadcrumbs and panko, but if you're avoiding gluten, you can eliminate the breading completely or substitute cornstarch or ultra-fine cornmeal for coating after the egg wash.

Eggplant parmesan assembly begins with a layer of sauce in the pan

Followed by alternating layers of cheese, sauce and eggplant slices.

Thge final layer is sauce and shredded cheeses.

THE RECIPE

2-4c marinara sauce

24-36 fried eggplant slices that you prepared ahead according to my Fried Eggplant and Chicken Cutlets recipe

OR.....

1 - 2 large eggplants sliced into 1/8" slices (24-36 slices in all)

2 eggs beaten

1/2c milk

3-4c breadcrumbs / panko combination

A selection of Italian spices and herbs if not using seasoned breadcrumbs

Vegetable oil for frying the chicken

1 lb thinly sliced or shredded mozzarella

1c grated Romano or Parmesan cheese

1lb ricotta - optional

• Whisk the egg and milk together in a bowl

• In another bowl, combine the breadcrumbs and panko

• If seasoning yourself, add salt, pepper, garlic powder, onion powder, oregano, basil, and parsley to taste.

• Pat the eggplant dry with paper towels and then dip each piece into the egg mixture and then into the crumbs to coat well. (I lay the breaded eggplant on a clean piece of waxed paper on a cutting board until all are coated and ready to fry cook).

• Heat oil until is ripply in a large heavy skillet then brown eggplant on both sides and set on paper towel lined cookie sheet.

• Once all the eggplant is fried, assemble the parmesan by coating the bottom of a baking pan with marinara sauce.

• Place a single layer of eggplant and add a layer of mozzarella and grated cheese. (If you like ricotta, you can spread a half cup over the other cheeses).

• Add a layer of sauce and repeat until all the eggplant is used up. The final layer is sauce and grated cheese.

Bake covered at 350 degrees for 1 hour.