Eggplant parmesan

Eggplant parmesan is a classic casserole dish in the United States. In this recipe, the bread crumbs used are Progresso Italian Style Bread Crumbs, and any seasoned or Italian flavored brand from the store will work.

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The oil used to fry and prepare the eggplant for the casserole is grapeseed oil. There are many other oils that have high smoke points depending on your budget.

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I am so thankful for our access to local, farm fresh produce in the Boston area. If you can’t make it to the farmer’s market, consider a local area CSA or pickup for great deals.

Visit localharvest.org to browse farmer’s market products via e-commerce, or find a local CSA membership program that you and your family or roommates can join.

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Eggplant Parmesan

August 16, 2015

Choose eggplants that have bright green stems and healthy, shiny skin for freshest taste. This dinner can easily be reheated and frozen for even more delicious leftovers anytime you need a quick, filling meal.

  • 45m
  • 45m
  • 1h 30m
  • 6 servings

Ingredients

  • 3 medium eggplants
  • 1 egg
  • 2 c milk
  • 1 tsp. salt
  • 3 c italian bread crumbs
  • 2 c grapeseed oil
  • chopped fresh basil leaves (garnish)
  • 1 jar italian tomato sauce
  • 1 c shredded parmesan cheese
  • 1 pkg mozzarella (sliced)
  • ground fresh black pepper to taste

Instructions

  1. Peel and slice eggplants into 3/4" sices. Beat egg and mix with milk and salt in a bowl for dipping. In another bowl, pour breadcrumbs.
  2. Dip each eggplant slice into the egg and milk mixture. Then, dip the slice into the breadcrumbs. Repeat this process for all eggplant slices and discard leftover milk, egg, and bread crumbs.
  3. Heat approximately 3 tablespoons oil in a cast iron skillet to medium. Once oil is hot, fill pan discs to fry. Flip after golden brown on each side. Set finished and fried eggplant slices on a plate or pan lined with paper towel for cooling.
  4. With completed fried eggplant, fill 9x13" pan with a bottom layer of tomato sauce, placing the eggplant on top in a single layer. Then, cover with tomato sauce again. Cover with half of parmesan cheese, and half of sliced mozzarella cheese. Place another layer of eggplant on top of the cheese layer, and cover that with tomato sauce. Repeat by covering with parmesan cheese, then the remaining sliced mozarella cheese.
  5. Cover with fresh ground pepper, and set to bake in a 350°F oven for 30-45 minutes, until bubbly. Garnish with fresh sliced basil to serve with a spatula.

Published by

Lara Littlefield

Lara Littlefield writes code at Simmer, currently in Boston, MA. Twitter: @laralfield.

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