I usually wait to make eggplant parmesan for the weekend since it takes a while to brown the eggplant slices. Although, now I have shown the kids how to do the browning so it can be done when I get home from work. It works well for multiple kids because the breading process is an assembly line task.
This recipe is one that I modified from my Better Homes and Gardens cookbook. I’ve tried leaving the peal on for extra vitamins – bad idea – too tough. I also tried skipping the browning step with the breadcrumbs to save time and oil and that wasn’t good either. If I didn’t have to make dinner for the family, I’d eat the eggplant right out of the pan – it’s so good.
Eggplant Parmesan
2 medium eggplant (3 is fine if they’re skinny)
2 eggs
2 T water or milk
1 C breadcrumbs
3 T olive oil
1/3 C grated parmesan
1 jar spaghetti sauce
2 C shredded mozzarella
Preheat oven to 400. Peel the eggplant and cut it crosswise into ½ inch slices. Whisk the egg and water and dip the slices in the egg mixture then put them in a bowl with the breadcrumbs. Turn to coat and put them in a pan with the hot olive oil. Cook until golden, flipping them over and adding more oil when necessary. Put them onto a plate with paper towel as they finish. Arrange a layer of them in a sprayed 9×13 baking dish. Sprinkle with parmesan and top with half the sauce and half the mozzarella. Repeat with another layer of eggplant, sauce, and mozzarella. Bake for 12-15 minutes so it heats through and the cheese melts.
