Eggplant Parmesan

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Transport your tastebuds to Italy with this classic eggplant parmesan dish. The time and attention taken to assemble is well worth it for this incredible meal. Perfect for a special gathering of family or friends.

Prep Time: 1 hr

Cook time: 30 min

Yield: 6-8 servings

Ingredients

• 2 medium/large eggplants

• 2 eggs

• 1/2 cup flour

• 1/4 tsp each dried basil, oregano, rosemary, thyme & sage

• 1 tsp garlic powder

• 1/4 tsp each salt & pepper

• 1 3/4 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 2 cups marinara sauce (see homemade recipe)

• 2 cups grated mozzarella cheese

• 1/3 cup grated parmesan cheese

• Olive oil

Directions

1. Slice eggplants into 1/2-inch rounds. Arrange on a baking sheet and sprinkle both sides with salt. Allow them to 'sweat out' their moisture for 10 min. Dry off the moisture and wipe off the salt.

2. Prepare your flour coating by combining flour, dried herbs, garlic powder salt and pepper on a plate. Set aside.

3. Whisk the eggs in a bowl until smooth. Set aside.

4. Prepare your breading mixture by stirring together the breadcrumbs and 1/2 cup of grated parmesan cheese. Set aside.

5. Prepare your eggplant slices by first dredging them in the flour coating, then dip in the beaten eggs. Finally, coat both sides with the breading mixture, pressing it into both sides of the eggplant. Repeat with all the slices of eggplant.

6. Pre-heat oven to 400F.

7. Warm a cast iron skillet over medium-high heat. Once hot, add the olive oil and then slices of breaded eggplant. Cook on each side until nicely browned. Add more oil to the pan when flipping the slices of eggplant and between each batch. Repeat with all the slices of eggplant.

8. Assemble in a 9x11 -inch casserole dish. Spread marinara sauce on the bottom of the dish. Then layer half of the eggplant slices on the sauce. Sprinkle with half of the mozzarella cheese. Then add a spoonful of marinara sauce on top of each eggplant slice and sprinkle with the half of the parmesan cheese. Repeat with the remaining eggplant and cheese.

9. Bake, uncovered, for 30 min in preheated 400F oven or until cheese is browned and melted. Serve hot!

   
   

Zhuzh it up!

• Check out the recipe for Homemade Marinara Sauce and up the homemade flavour and love in this dish!

This amazing recipe was adapted from Bethany Kramer's Classic Eggplant Parmesan