So this is my take on eggplant parmesan, just because parmesan costs more than mozzarella. Trust me, it’s still de-lish!
- 1 large eggplant or 2 medium ones sliced about ¼” thick
- 2 eggs
- ¼ cup flour unbleached is best but use whatever you got (you may need a little more of this and the bread crumbs…sorry I never really measure)
- ¼ cup bread crumbs
- 1 can Tomato paste (I usually buy the no salt)
- 1 Yellow onion diced
- 4 cloves garlic minced
- Basil and Oregano (fresh or dried but you guys know…I love fresh)
- Salt and Pepper to taste
- Olive oil for sauce and for frying or another oil for frying
Disclaimer: I used tomato paste to make a homemade sauce…you can easily buy a jar of premade sauce. I like Classico.
- Put eggs into a shallow bowl and beat
- Put flour and breadcrumbs into a shallow bowl with some pepper and mix (I usually don’t add salt b/c there’s salt in the breadcrumbs)
- Dip eggplant slices in egg then flour mixture and set aside
Preheat Oven to 400
- Mix tomato paste in a bowl with water, I usually fill the can with water (x2) and pour into bowl. You decide for your own consistency.
- Heat olive oil in a pot, add onion and cook for a few minutes
- Add garlic and herbs, cook for one more minute then add tomato paste.
- Let sauce summer for about 10 minutes so all the flavors can cook together.
Back to the eggplant:
- Heat some oil in a pan for frying or deep fryer if you are fortunate enough to own one of those
- Fry slices for about 3-4 minutes on one side then about 2 minutes on the other side…use your own judgement. Both sides should be golden brown.
Set on paper towel to absorb some grease.
Now in a baking dish put a layer of the sauce on the bottom, then a slice of eggplant, some sauce, cheese and repeat. You can even put a layer of fresh basil leaves somewhere in there for some extra flavor. My dish has three layers of eggplant. Finish with the sauce then cheese.
Bake on 400 for about 25 minutes.