Eggplant Parmesan
I almost always order Eggplant Parmesan at Italian restaurants. I love the crunchy breaded pieces, layered with marinara sauce, and covered in melted mozzarella. The amazing thing about this recipe: Beau eats it! Number 4 is my picky eater. I was such a silently judgmental mom until I had him. I would think, “What, you can’t get your kid to eat vegetables? Just don’t give him any other choice.” Until you have a child that would rather be hungry than eat a vegetable (or anything besides bread and cheese), you really do not understand the struggle. I understand the struggle. It is real and it is frustrating. Especially for someone who likes to cook. The rule for him in our house is that he has to try a food, even if he has tried it before. If he chooses not to eat it, he has to make his own dinner, which is usually a bowl of cereal.
Not to worry with this dish. Beau likes it! Probably because it is fried and because I serve it with spaghetti. Pasta for the win! Sliced eggplant, dipped in flour, egg, and bread crumbs and fried in oil. That’s is pretty much it. Sounds easy. Hmm, I wouldn’t say easy, it takes a little time so don’t make it on a night when there’s soccer and a band concert and youth group and piano and guitar! My problem is making sure there are enough to get in the pan. My kids love to snack on them as I make them. When a meal is kid approved, it’s a keeper.
Eggplant Parmesan
Sliced eggplant, breaded and fried to golden perfection. Layered with marinara sauce and mozzarella cheese.
Ingredients
- 2 eggplants peeled and sliced
- 6 eggs beaten
- Oil
- 3 cups bread crumbs
- 3/4 tsp cayenne pepper
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup Mozzarella
- 1 jar your favorite marinara sauce
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan.
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Peal and slice the eggplant into 1/4 slices.
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Heat oil in a 12 inch frying pan on medium heat. I pour in enough oil so that it is about 1/4 deep.
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Using three shallow bowls, place flour in one bowl, beat eggs in another, and mix bread crumbs, cayenne pepper and salt and pepper in the third.
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Dip eggplant in flour, coating both sides, then dip it in the egg, and bread crumbs, making sure bread crumbs stick to both sides. (Your fingers will get messy!)
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Place eggplant in the frying pan. Let fry for 2 minutes on each side until golden brown being careful not to let them burn. You may need to adjust the temperature, turn to medium low or low if the oil gets too hot.
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Place on a cooling rack lined with paper towels.
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Once all the eggplant have been fried. Pour about 3/4 cup of marinara sauce in the pan. Layer the eggplant in the pan.
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Pour remaining sauce over the eggplant and sprinkle with cheese.
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Bake for 15-20 minutes, until cheese is melted.
