I originally posted this recipe in 2013, and since then have cooked it probably about 100 times. The original post wasn’t too pretty, so I added some new photos, and updated the recipe just a little.
This recipe alone is the reason I am not vegan, all that gooey, melty cheese layered inbetween crispy eggplant cutlets makes my mouth water just thinking about it! Eggplant parmesan is one of our family favorites, and in my humble opinion tastes better the next day! Making eggplant parmesan is also a great way to get your kids into the kitchen and have them help you assemble a meal, or even make their own!
2 medium eggplants (long and skinny)
4-5 cups crockpot spaghetti sauce
3 cups shredded mozzarella cheese
3 cups Italian style bread crumbs
½ cup parmesan cheese
3 tbsp. all-purpose flour
salt and pepper
Peel egg plants with a very sharp vegetable/potato peeler. The skin can be kind of tough, so making sure that you use a sharp peeler is important.
Carefully using a mandolin slicer, slice eggplants into rounds. I like to use the thick blade on my mandolin – it’s not too thick, but not paper thin either.
Preheat a shallow skillet or a deep fryer to 375 degrees.
Set up a breading station by combining bread crumbs, parmesan cheese, flour, salt and pepper in a cake pan, and beating eggs in a separate cake pan.
Dip eggplant in egg, and then into bread crumbs, being sure to completely coat. Transfer breaded eggplant pieces to a sheet tray and let dry up a little bit – just about five minutes before frying.
Fry eggplant on each side for 2-3 minutes, or until golden brown.
Transfer to a plate lined with paper towel or with coffee filters.
Once the eggplant has cooled, and you’ve snacked a little bit – oh, maybe that’s just me, assemble your casserole.
Preheat an oven to 375 degrees.
Place a couple spoonful’s of sauce in the bottom of your dish and add a layer of eggplant.
Top eggplant with sauce and then cheese
Continue layering eggplant, sauce and cheese until you reach the top and finish up the top layer with cheese.
Bake for 30-40 minutes, or until the top is golden and bubbly.
Serve with pasta, and enjoy!
What is your favorite “parmesan” dish? This hands down is my favorite!