Printable Recipe: My Easy but Delicious Eggplant Parmesan Recipe

My Easy but Delicious Eggplant Parmesan

Sure, dishes like this are probably best when made fresh and from scratch using great ingredients. And while we probably all aspire to cook this way as much as we can, sometimes you want something comforting, healthy, and delicious without all the effort.

This eggplant parmesan recipe saves you a little time in the kitchen, as it uses a pre-packaged sauce instead of a fresh sauce. It's also a great way to use up leftover homemade marinara and tastes really wonderful with my special Italian spaghetti sauce recipe.

If you feel adventurous, try lightly roasting the eggplant before breading and frying. Just a minute on each side is sufficient, and adds smokiness to the dish. This step makes the frying portion faster, so take care not to let the slices get over-cooked, particularly if you're using Chinese eggplant, which has a thinner skin.

Ingredients:

3 Chinese eggplants or 2 purple eggplants (medium sized)
Fresh ground salt
1/4 c. vegetable oil
1 c. flour
4 large eggs, whisked
2 c. flavored breadcrumbs
3 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
2 c. prepared spaghetti sauce

Instructions: 1. Prepare the Chinese eggplant by washing them and trimming the ends.

2. Cut into slices about 1/4 inch thick

3. Salt each slice on both sides then place in a strainer or on paper towels to remove excess moisture.

4. Rinse after one hour and pat dry.

5. Gather three dishes, one for the flour, one for eggs, and one for the breadcrumbs.

6. Dip the slices of eggplant in flour, followed by a drenching in egg, and a coating of bread crumbs. Set aside for frying.

7. Heat your frying pan with vegetable oil.

8. Put in a few slices so you have room to easily turn them. Brown the slices lightly on both sides.

9. Drain off any excess oil using paper towels.

10. Prepare a 9x13 oven safe dish with a layer of tomato sauce in the bottom (2 tbsp. should do it).

11. Put down a layer of eggplant slices followed by sauce and cheese. Repeat until you're out of ingredients.

12. Move into a preheated 350 degree oven for about a half hour until the cheese melts.

13. Let this eggplant parmesan recipe cool for 5-10 minutes before serving.