In the Italian American kitchen eggplantparmesan was a staple. Its history is rather curious. As with many dishes the Italian American version is not the same as the recipe in Italy. Eggplant was developed in Asia and came to Southern Italy with the Arabs in the 9th century. http://thefoodtable.com/eggplant-parmesan.html
Eggplant slices are dipped in eggs, then seasoned breadcrumbs, cooked to a golden brown in a little oil, layered with marinara, Parmesan and fresh mozzarella!
Eggplant Parmesan is the ultimate comfort food and the perfect dish for Meatless Monday’s! Even my “meat and potatoes” cowboy likes this dish!
I Love Eggplant Parmesan!
This recipe calls for a jar of your favorite marinara. If I have it on hand or have the time to make I use my recipe for Marinara. Here’s the link:https://the2spoons.com/basic-marinara-sauce/
https://the2spoons.com/chicken-cacciatore-a-dish-made-hunter-style/This Eggplant Parmesan would be a great side dish to my Chicken Cacciatore!
I Love Eggplant Parmesan!
Ingredients
- 1 Large eggplant sliced in 1/2 inch slices
- 1 jar Marinara of your choice
- 1 Cup flour, salt and pepper to taste
- 2 Eggs beaten
- 2 Cups Panko breadcrumbs
- 1/2 Cup Parmesan, plus more for layering
- 1 Tsp Italian seasoning.
- oil for frying the eggplant slilces
Instructions
- Slice the eggplant, salt and place in a colander for about 30 minutes to release the water in the eggplant.
- Meanwhile set up your dredging station. Place the flour in one dish and season with a little salt and pepper. Add the eggs to a second dish and beat the eggs until only yellow shows. In a third dish add the panko, the Italian seasoning and the parmesan cheese.
- After the 30 minutes has passed, rinse the salt off the eggplant and dry with a towel. Place the eggplant, one piece at a time in the flour, coating both sides, then the egg mixture, coating both sides, then the final coating of breadcrumbs coating on each side.
- Cover the bottom of a large skillet with oil and heat to medium. Place the eggplant in the oil and fry to a golden brown on each side. Continue cooking until all eggplant slices have been browned and drain on paper towels. You’ll have about 8 or 9 slices.
- Pour some of the sauce in a casserole dish. Add a piece of eggplant, top with a little sauce, then a slice of fresh mozzarella and a sprinkling of parmesan.,
- Preheat the oven to 350 degrees F. Stack another eggplant on top of this layer, finishing with the mozzarella. Depending on how many towers you want to make, you can stack two high or 3 high, your choice.
- Place the casserole dish in the oven and cook until the cheese is melted and the sauce starts to bubble. Remove from the oven and garnish with fresh basil and more parmesan. Bon Appetite!
