This is a simple eggplant parmesan recipe that lets all of the ingredients do the talking. It’s also fried, covered in cheese, and melts in your mouth. There’s literally not one bad thing about this page. The most difficult thing is following the basic breading procedure and that’s pretty dang easy. Flour, egg, breadcrumb. To keep things true to the name of the dish you can use exclusively freshly grated parmesan cheese but I really enjoy the cheese pull of provolone or mozzarella. The marinara sauce is five ingredients but you’d never guess it. When you’re done you’re just going to wonder why you don’t make this more often.
You’re going to start off by making the marinara sauce. The longer it simmers the better. Sauté the onions and garlic until they’re soft, about 7 minutes. Then add the crushed tomatoes and fresh basil. Simmer until you’re ready to assemble the eggplant parmesan.
Next, cut the eggplant into 1/2 inch slices. Then set up a bowl of flour, egg wash, and bread crumbs. To make the egg wash whisk together eggs and water. Season the flour and breadcrumbs with a pinch of salt. Place a sheet pan after the breadcrumbs to place breaded pieces of eggplant. Now that the basic breading station is set up it’s time to bread the eggplant.
Starting with the flour bowl take a piece of eggplant, coat with flour, then shake of excess flour back into he bowl. Next, submerge the flour dusted eggplant into the egg wash. Pick the eggplant out of the egg wash letting the excess drip off back into the egg wash bowl. Finally, cover the eggplant in breadcrumbs and shake off the excess breadcrumbs. Place the breaded eggplant on the sheet pan until you’re ready to cook. Repeat the basic breading steps until all the eggplant is gone.
Using a cast iron skillet begin to preheat the canola oil to medium high heat. Once oil is hot gently lay the eggplant in the oil away from you. This will prevent any hot oil splashing on yourself. Cook for about 5 minutes per side or until golden brown. Remove finished eggplant to a wire rack to let excess oil drip off. Repeat this process until all of the eggplant is cooked.
Pre heat oven to 350. To assemble cover the bottom of a cast iron skillet or a oven safe dish with marinara sauce. Then place a single layer of fried eggplant on top of the marinara sauce followed by a spoonful of marinara on top of each piece of eggplant. Freshly grate a generous amount of parmesan cheese over the top of each piece of eggplant then repeat the previous steps until all of the eggplant is in the pan. Top off with mozzarella or provolone cheese if you’re feeling cheesy. Place the entire pan in the oven, bake for 10 minutes. Then set oven to broil to slightly brown the cheese, watch the pan while the broiler is on. Things can get burned quickly when they’re under the broiler so this is a time when you want to watch your food cook. Once the cheese is slightly brown, carefully remove it from the oven. Let the pan sit for 5 mins to cool slightly then serve.
- When breading the eggplant use your left hand for the flour and egg and the right hand for the breadcrumbs. This will keep the breadcrumbs from clumping up from excess egg wash
- Use grill tongs to flip the eggplant while frying, you’ll have alot more control than using a spatula
- When broiling the eggplant, watch it, things burn quickly under the broiler
- Cutting board
- Chef knife
- Bowls for basic breading station
- Medium sauce pan
- Cast iron skillet
- Grill tongs
- Sheet pan with cooling rack
- Rubber spatula
28oz can of crushed tomatoes
1/2 medium sized yellow onion, small dice
3 garlic cloves, minced
5 medium sized fresh basil leaves
2 tbsp extra virgin olive oil
2 medium sized eggplants, sliced into 1/2 inch rounds
1 1/2 cups all purpose flour
1/4 cup of water
3 cups panko breadcrumbs
Canola oil for frying
salt to taste
- In a large sauce pan saute onions and garlic in the extra virgin olive oil for about 5 min
- Add the crushed tomatoes and fresh basil. Simmer for a minimum of 30 minutes or longer until you’re ready to use
- Pre heat oven to 350 degrees
- Start by setting up a basic breading station. Dredge eggplant slices in flour, egg wash, then bread crumbs. Place breaded eggplant on a sheet pan until ready to cook.
- Preheat about 1 inch of canola oil over medium heat in a cast iron skillet
- Fry eggplant for about 5 minutes per side then remove to a wire rack, repeat this step until all the eggplant is cooked
- To assemble eggplant parmesan start by covering the bottom of a over safe dish in marinara sauce. Then place a single layer of fried eggplant on the bottom of the dish and top with a spoonful of marinara sauce followed by a generous amount of freshly grated parmesan cheese. Finish the top layer off with mozzarella or provolone cheese.
- Bake eggplant parm for 10 minutes then set oven to broil. Remove after about 3 minutes or until cheese is brown