Eggplant Parm
Don’t be scared of all the steps in this recipe. It is hard to mess up. But I wouldn’t try to make this recipe if you are on a time crunch. Consider making this on a Sunday pretending to be an Italian grandmother. Slowly and carefully creating a delicious meal for your family. Take your time and relax, the result is a delicious eggplant parm that is healthier and better than any restaurant’s version.
Ingredients:
- 1 long, firm and skinny Eggplant (the skinnier the less seeds!)
-
1 28 oz can crushed tomatoes
-
3 Cloves Garlic
-
1 Egg
-
2/3 Cup Bread Crumbs (with dried oregano and dried parsley)
-
1 Ball of Mozzarella, sliced
-
2/3 cup Parm Cheese
-
Salt, Pepper and Sugar
First skin the eggplant and slice into even circular rounds. I like my eggplant thin so slice less than a 1/4 inch thick. Once sliced place every round on paper towel/rag and salt both sides. This is an important process to remove excess water. Make sure to flip the eggplants after 10 minutes to make sure the water drains. You may also have to put down new paper towels to soak up more water.
While the eggplant is draining you can start your sauce.
This sauce is very simple. Heat up olive oil on medium heat with your three cloves of garlic. Once the garlic starts to brown add your full can of tomatoes. Cook on low heat on a slight simmer for about an hour. Add salt, pepper and some sugar I would remove the garlic after 20 minutes. If you leave the garlic for the whole time it leaves a weird after taste in the sauce.
After the eggplant has drained for 20 minutes and while the sauce is cooking you can start the frying process for the eggplant. In a bowl crack an egg and whisk it with a little water. In another bowl add your bread crumbs with the dried oregano and parsley. Dip each eggplant in the egg wash and then cover it in the bread crumbs. Place each eggplant on a fresh plate. Repeat until you run out of eggplant.
In a frying pan heat up olive oil, just enough olive oil to cover the entire eggplant. Once heated, at as many eggplants as you can do the pan and fry both sides. It shouldn’t take long, you will easily notice once the eggplants are golden brown. Once done, transfer to a plate with paper towels and pat down to remove excess oil. Repeat this process with all the eggplant and you may have to add more oil to the pan.
At this point an 40 - 60minutes has passed and your sauce is cooked. Grab a 8x8 or bigger glass baking pan and set your oven to 375 F. Cover the bottom with sauce and then place your fried eggplant in a single layer. Top with sliced mozzarella cheese and spoon over more sauce and parm cheese. Repeat and layer until you run out of eggplant.
Once oven is preheated put the eggplant in and cook for about 40 minutes. Remove and let sit for about 20 minutes before serving.
- 1 long, firm and skinny Eggplant (the skinnier the less seeds!)
-
1 28 oz can crushed tomatoes
-
3 Cloves Garlic
-
1 Egg
-
2/3 Cup Bread Crumbs (with dried oregano and dried parsley)
-
1 Ball of Mozzarella, sliced
-
2/3 cup Parm Cheese
-
Salt, Pepper and Sugar
First skin the eggplant and slice into even circular rounds. I like my eggplant thin so slice less than a 1/4 inch thick. Once sliced place every round on paper towel/rag and salt both sides. This is an important process to remove excess water. Make sure to flip the eggplants after 10 minutes to make sure the water drains. You may also have to put down new paper towels to soak up more water.
While the eggplant is draining you can start your sauce.
This sauce is very simple. Heat up olive oil on medium heat with your three cloves of garlic. Once the garlic starts to brown add your full can of tomatoes. Cook on low heat on a slight simmer for about an hour. Add salt, pepper and some sugar I would remove the garlic after 20 minutes. If you leave the garlic for the whole time it leaves a weird after taste in the sauce.
After the eggplant has drained for 20 minutes and while the sauce is cooking you can start the frying process for the eggplant. In a bowl crack an egg and whisk it with a little water. In another bowl add your bread crumbs with the dried oregano and parsley. Dip each eggplant in the egg wash and then cover it in the bread crumbs. Place each eggplant on a fresh plate. Repeat until you run out of eggplant.
In a frying pan heat up olive oil, just enough olive oil to cover the entire eggplant. Once heated, at as many eggplants as you can do the pan and fry both sides. It shouldn’t take long, you will easily notice once the eggplants are golden brown. Once done, transfer to a plate with paper towels and pat down to remove excess oil. Repeat this process with all the eggplant and you may have to add more oil to the pan.
At this point an 40 - 60minutes has passed and your sauce is cooked. Grab a 8x8 or bigger glass baking pan and set your oven to 375 F. Cover the bottom with sauce and then place your fried eggplant in a single layer. Top with sliced mozzarella cheese and spoon over more sauce and parm cheese. Repeat and layer until you run out of eggplant.
Once oven is preheated put the eggplant in and cook for about 40 minutes. Remove and let sit for about 20 minutes before serving.