Eggplant Parmesan Recipe
Serves 6-8

I make my eggplant parmesan this way every time and it always turns out amazing! It's even better when you can get fresh eggplant from the local farmer's market. I bought some white eggplants once from the farmers market and used those in place of the purple variety and they were fantastic. I actually kept the skin on that time and it was still delicious. Usually I like to take the purple skin off because I don't like how it looks. Something the skin can be a little tough but doesnt affect the flavor too much and some people prefer to leave it on.

In this recipe you will make your own parmesan bread crumbs. The eggplant is then baked until golden and then layered with sauce and cheese. I really like baking the eggplant instead of frying it because I think it tastes better that way. And with the homemade bread crumb mix, I think it would be pretty hard to fry.

 

Ingredients:

1. Cut of the ends of the eggplant and remove the skin with a sharp knife (optional)

2. Cut the eggplant into 1 inch slices and lay the slices on a baking sheet

3. Preheat the oven to 375 degrees

4. Cover the eggplant in salt on both sides and let sit for about 15 minutes and let the eggplant sweat some of the moisture out. You will see beads of water on the eggplant. This little process takes any bitterness out of the eggplant. Afterward, rinse the salt off of the eggplant under the faucet and pat dry with a paper towel. Set the eggplant aside. While you are waiting for the eggplant:

5. Beat the eggs in a wide bowl

6. In another bowl, combine the bread crumbs, Italian seasoning, parmesan cheese and salt.

7. Drizzle olive oil on 2 baking pans.

8. When the eggplant is ready, dip a slice of eggplant in the egg, then in the bread crumb mixture. Make sure to completely coat the eggplant with the egg and then with the bread crumbs.

9. Place the coated eggplant in the baking pan and repeat until all of the eggplant is used.

10. Place the eggplant in the oven and bake for about 20-25 minutes, turning the eggplant once

11. Remove the pans from the oven and place some of the mozzarella cheese on each piece of egg. Cover with pasta sauce. Then top with mozzarella cheese.

12. Bake in the oven for an additional 30 minutes, until cheese is melted. Meanwhile, boil the spaghetti and drain. Mix in some olive oil so that the pasta doesnt stick together.

13. Remove from the oven and enjoy over spaghetti with some garlic bread and a salad!

 

 

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