Eggplant Parmesan Recipe
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Ingredients: |
Ingredients: eggplant
eggs
bread crumbs
olive oil
garlic and garlic powder
Sauce :
crushed tomatoes
tomato paste
garlic
oregano
red pepper flakes
Parmesan and Romano cheese
mozzarella
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Directions: |
Directions:1. Cut eggplant in circles not too thin not too thick. Add some kosher salt and put in plastic bag overnight in fridge. (This step is too avoid the eggplant being too bitter). 2. Dip the eggplant in egg mixture, then dredge in bread crumbs (seasoned or not, Panko seems to come out crispy). 3. I put eggplants in sheet pan (sprayed with olive oil), season to taste (garlic powder, pepper). 4. Drizzle with olive oil and bake 375-400ºF until golden brown. 5. Make the sauce: Add chopped garlic in heated olive oil. Add tomato paste and toast. Add herbs and seasoning of choice. Bring heat down and stir in crushed tomatoes. Stir and taste. Does it need some wine, sugar, cinnamon, pepper flakes trust your inner chef. Simmer and cover, stirring occasionally for a few hours.
Take the eggplant out of oven in the interim, and drizzle with a little more olive oil. Taste. Once everything is ready, layer eggplant in baking pan (sprayed with olive oil), pay attention to eggplant side that may not be crispy and place those side down to crisp up. Ladle sauce on one layer and Parmesan/Romano cheese. Repeat laying eggplant and sauce to levels of preference, I often have two layers. On final layer add mozzarella. Bake in oven at 375º for at least 45 minutes. You’ll know when it’s ready. You may even use broiler to crisp the top. Take out of oven and let it rest. I like eating at room temperature and or the next day. |
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Personal
Notes: This has become a staple soul food for me. During snow storms, hurricanes, coronavirus stay in, this is a dish that brings me through to share with others. Delicious with coffee for breakfast, lunch, snack, and wine with dinner. I use 3 medium sized eggplants to feed about 4. This can also be made to freeze, thawed and reheated. Lastly, be creative with the sauce; add sausage, meat, chicken/turkey sausage, you decide.
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