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Eggplant Parmesan

crispy and tender eggplant smothered with fresh marinara and cheese
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Start by making the sauce
    in a large pan sauté onions and garlic in oil
    add all the other ingredients and let simmer for 1 hour
    in another frying pan heat the oil
    mix egg and milk together in shallow dish
    in another shallow dish mix bread crumbs, salt, pepper, powdered garlic and parmesan cheese
    dip 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 golden
    serve the eggplant with sauce and melted cheese on top