Eggplant Parmesan

Eggplant Parmesan with a side of Spaghetti

What could be more comforting than Eggplant Parmesan and a side of Spaghetti?  In our opinion, not much.   I need to make it more often; we really enjoyed our dinner.  I almost always make a big pot of Sauce the day before.  I use what I need, and freeze the remainder.  If you’re planning on Pasta along side your Eggplant Parmesan, you’ll need more than just a quart of Sauce.

INGREDIENTS:  Yields a large pan of Eggplant Parmesan and extra to freeze

2 medium eggplants

Salt

Olive Oil, Canola, Grapeseed or other neutral oil for frying

2+ cups Breadcrumbs, any brand works

½ cup freshly grated Parmesan Cheese

½ cup freshly grated Romano Cheese

8 oz + grated Mozzarella Cheese

½ tsp Garlic Powder

½ tsp Onion Powder

Black Pepper

Dried Parsley

2 Eggs, Whisked with 2 TBSP Milk

2+ quarts of Spaghetti Sauce

Garnish with Parsley

PREPARATION:

     Wash the Eggplants well because we are not going to peel them.  By beginning with smaller Eggplant,

The skin is nice and tender, and flavorful.  Cut the ends off, and slice the Eggplants into ½” slices.  Place each slice on a baking rack.  Sprinkle with Salt.  This removes a lot of the moisture.  Let the slices sit for about half an hour.

     Using paper toweling, wipe each slice to remove any excess moisture and most of the Salt. 

     Prepare two small bowls and a fork.  In one bowl place Breadcrumbs, Parmesan and Romano Cheese, Garlic and Onion Powder, Black Pepper, Parsley.  Stir with the fork to combine.  In the second bowl you will beat the Eggs and Milk together. 

     Preheat two large skillets and drizzle with Oil.  (Doing two skillets is a time saver.  You can do just one if you prefer.)  Dip each slice of Eggplant in the Egg mixture, and then press in the Breadcrumb/Cheese mixture.  Try to make sure all surface area is covered, top and bottom.  Drop the slices into the preheated skillets.  Don’t crowd the pans.  Cook until golden, and then flip over.  Since I only use a drizzle of Oil, I often have to add a teeny bit more when I flip them over.

     While the Eggplants are cooking, place enough Sauce in the bottom of each baking dish.  This will avoid sticking while baking.  As each slice finishes browning, arrange them on top of the Sauce.  We only want a single layer here.  When the dish is full, ladle Sauce over the top of each slice.  I usually top with extra Parmesan and Romano, a bit of Parsley, and of course grated Mozzarella.

     Preheat oven to 375° F.  Bake ONLY the pan you are eating.  If you are freezing some of it, do not bake it.  Cover the pan with aluminum foil and bake for around 25 minutes.  Remove the foil and continue baking until the Cheese is nice and browned.  If you’re having Pasta on the side, cook it while the Eggplant is in the oven and make sure the Sauce is hot. 

     If you are freezing some of this, I like to use waxed paper AND Aluminum Foil.  It keeps better this way and avoids freezer burn.  Don’t forget to label and date prior to freezing.  (See photos).

     Serve with a Salad, Crusty Bread, or Antipasto.

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By Tika for CHEW WANNA EAT? © 2021