Most Requested Eggplant Parmesan Recipe
Eggplant is a great ingredient because it can be used in so many different ways because of it’s unique texture and mild flavor. I love making eggplant parmesan, it is easy and delicious. Garden Fresh makes this dish even better.
What is Eggplant
Eggplant is actually a berry botanically speaking but is classified by many as a vegetable. In warm tropical locations it is a perennial but here in the northern part of the United States it is an annual plant. It is part of the Solanaceae or nightshade family which makes it related to the tomato family.
Serving dishes in these mini cocotte pans makes this a very fun recipe. They are so cute and are sure to be a hit at any dinner. They are the perfect size for single portions of this layered eggplant parmesan recipe. I like to fry the eggplant and then layer about 4 or five piece in between marinara sauce and cheese then heat them in the oven until the cheese is melted and slightly bubbly on top.
The first thing I make when our eggplants are ready to harvest is eggplant parmesan. Late summer is probably the best time to get the most harvest. The great thing about eggplants is that they are so big you only need on large one to make a meal for a family of 4.
Eggplant Parm is pretty forgiving so if there are herbs and spices you want to add then go for it! Here’s our recipe.
Layer your cooked eggplant slices with mozzarella cheese and marinara sauce in these mini cocotte pans for a beautiful dinner party display. Or serve with fresh Burrata and toasty bread.
Eggplant Parmesan
Ingredients
- 1 large eggplant
- 1 cup breadcrumbs
- 1 tbsp dried Italian Seasoning
- 1 cup Parmesan cheese finely shredded
- 1 tsp salt
- 1 tsp garlic
- 4 eggs
- 1/2 cup whole milk
- oil for frying
Marinara
- 1 onion diced
- 1 tbsp fresh garlic
- 2 quart bottled tomatoes
- 1 tbsp powdered garlic
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp dried basil
- 1 pinch baking soda tiny pinch
- 1 tbsp olive oil
- 1 tsp ground Anis
Top with Mozzarella Cheese
Instructions
- Start by making the saucein a large pan sauté onions and garlic in oiladd all the other ingredients and let simmer for 1 hourin another frying pan heat the oilmix egg and milk together in shallow dishin another shallow dish mix bread crumbs, salt, pepper, powdered garlic and parmesan cheesedip the sliced eggplant in the milk and egg mixture then into the breadcrumb mixture you can do these steps once if you want it lightly coated or twice if you want them thickly coated fry each slice for about 2-3 minutes on each side until lightly goldenserve the eggplant with sauce and melted cheese on top
Share your eggplant parmesan masterpieces with us on Instagram #sweetoilvefarms. we love to see what you’ve come up with.
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