I was at the farmer’s market on Friday and was looking for some fresh produce to make a pasta dish. I spied a stand with beautiful, healthy looking eggplant. I immediately thought of eggplant parmesan. We haven’t had eggplant since the winter time because of how hot it gets in the kitchen while making this dish.
The eggplant turned out rich and buttery, topped with sauce and melted, golden brown cheese. My husband and I each ate a large piece for dinner that night, but we were waiting to eat a larger portion the next day. While we both really enjoy eggplant parmesan the day it is made, the flavors just explode in your mouth if you wait until the second day to eat it. It’s definitely worth the wait.
1 large eggplant, cut into thin slices
1 t. salt
1 t. black pepper
1 T. garlic powder
1 c. seasoned breadcrumbs
1 c. flour
¼ c. olive oil for frying
4 c. of your favorite marinara sauce
3 garlic cloves, minced
8 oz. shredded mozzarella cheese
¼ c. parmesan cheese
1. Heat 2 T. of the olive oil in a large skillet.
2. In a large shallow dish crack three eggs and beat well. In another shallow dish mix together the salt, pepper, garlic powder, and breadcrumbs. In a third dish put the flour.
4. Add 1 T. of oil and cook 5 to 6 more slices of eggplant. Repeat until all the eggplant slices are fried.
5. Preheat the oven to 375 degrees. In a large bowl mix the marinara sauce with the minced garlic and about 2 T. of the Parmesan cheese.
7. After the last layer of eggplant top with the Parmesan cheese, then more sauce, and finally a layer of mozzarella on top.
8. Bake in the oven for about 15-20 minutes or until the cheese is golden brown and bubbly.
9. Serve over spaghetti or other pasta.