eggplant – A cook named Rebecca

This Easy Cheesy Eggplant Slices is my Mom’s recipe that she would make when we were growing up. I loved it then, and I still do! I make this recipe all of the time! I always wondered how she came up with such yummy recipes. This was a long time ago! No cooking channel, no social media, maybe from cookbooks and magazines. She was a great cook!

Easy Cheesy Baked Eggplant

I really do love Eggplant and there are so many recipes for its uses, like my Eggplant Parmesan. Here’s the link to the recipe: https://the2spoons.com/i-love-eggplant-parmesan/.

Want more Eggplant recipes? Here is a link for Real Simple to give you even more choices for this beautiful vegetable: https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/easy-eggplant-recipes

Here’s my newest recipe. Hope you love it like I do!

Easy Cheesy Eggplant Slices

Print Recipe

Courseeasy side dish, vegetable, Side Dish

CuisineAmerican

Keywordeggplant

Prep Time20

Cook Time10

Total Time30

Servings Servings

Ingredients

1 Whole Eggplant , sliced about 1/2 inch each
Flour for dredging
Salt and pepper
Cheddar cheese
Very thinly sliced yellow onions
Oil for frying

Instructions

Slice the eggplant, layer in a colander and salt all the slices. Let the salted eggplant sit in the colander for at least 30 minutes to release the water. This is critical because if you don’t your eggplant will soak up oil when you fry them. Rinse the salt off the slices and pat dry with a towel or paper towel.
Add flour and salt and pepper to taste to a dish for dredging. Dredge each slice in the flour. In a large skillet add oil and heat to medium high. Add the pieces to the oil in batches, cooking until golden brown on both sides. You may need to add a little oil, as they will absorb the oil, the reason why the salting ahead of time is crucial. When browned, remove and drain on a rack or on paper towel.
Layer your cooked slices on a sheet pan large enough to hold all of them in one layer. Top them with very thinly sliced onion. I just layer with pieces, not an entire slice. Top with the grated cheddar cheese. Bake for about 5 minutes at 400 degrees until Cheese has melted!

Eggplant
I Love Eggplant Parmesan!

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!

Eggplant Parmesan is delicious! 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!

Print Recipe

Coursedinner, easy side dish, vegetable, Main Course, Side Dish

CuisineItalian

Keywordeggplant, eggplant parmesan

Prep Time45

Cook Time15

Total Time1

Servings Servings

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!