EASY EGGPLANT PARMIGIANA

My Baked Eggplant Parmigiana recipe is a common request from my beloved daughter in law for our family Sunday dinners.   This classic Italian gem features crispy fried eggplant slices smothered with marinara sauce, and mozzarella cheese, and baked to perfection, creating a mouthwatering Baked Eggplant Parmesan. Packed with flavor and comfort, it's a beloved favorite in my kitchen, and I just know it'll become a hit in yours too!

For those who have never been a fan of or are intimidated by the thought of eating/cooking eggplant, you may be surprised that I once was as well.  In actuality, when cooked properly, eggplant is delicious and doesn't have to be a soggy mess.  It is such a mild vegetable that it takes on the flavors of whatever you are seasoning or cooking it with. 

Be adventurous and try it for yourself!

INGREDIENTS

• 3 - 4 medium ripe eggplants

• Salt

Dredging Station #1:

In a medium sized bowl or even a pie plate, blend together:

• 1 1/4 cups flour

• 1 1/2 tsp seasoned salt

• 3/4 tsp pepper

Dredging Station #2:

In a medium sized bowl or even a pie plate, blend together:

• 4 eggs

• 2-3 tbsp milk

Dredging Station #3:

In a medium sized bowl or even a pie plate, blend together:

• 2 cups Italian breadcrumbs

• 1 tsp garlic powder

• 1/2 cup grated Parmesan cheese

For Frying:

• 1/2 cup vegetable or cooking oil of choice

For Assembling:

• 4 cups of your favourite marinara sauce

• 12 oz sliced mozzarella (or 3 cups grated Mozzarella)

• Fresh Basil or parsley to garnish

DIRECTIONS

Bread the Eggplant

1. Preheat your oven to 375 degrees F

2. Slice the eggplant into ¼ inch slices. Sprinkle each side with salt and layer them in between clean tea towels or paper towels. Set aside for 45 - 60 minutes so the salt can draw out the excess moistures before continuing on with the recipe.

3. Dredge both sides of each slice of eggplant in the Station #1 flour mixture.

4. Next, dip into the egg mixture in Station #2 before coating with the breadcrumbs in station #3.

5. Place the breaded slices on a tray or cookie sheet making sure to separate layers with a sheet of parchment paper so they don't stick together.

To Fry:

1. Heat the cooking oil in a skillet over medium heat. You may need to add more oil as you continue to fry the breaded eggplant slices.

2. Fry 4-6 slices at a time being sure not too overcrowd the pan. Fry on each side, until golden brown. Place on a paper towel lined tray and continue frying until all slices are cooked.

3. If you find the slices are getting too dark too fast, reduce the heat sightly.
   

Assembling the Eggplant Parmigiana

1. Lightly grease a 9x13 baking dish.

2. Spread enough marinara sauce to cover the bottom of the dish.

3. Layer as follows: Cooked Eggplant slices, Mozzarella, Cooked Eggplant slices, Marinara, Mozzarella.

4. Repeat this same order until all of the cooked eggplant is used.

5. Bake uncovered in a pre-heated oven, for 20-25 minutes, or until the top is golden and bubbling.

6. Garnish with chopped fresh basil or parsley and serve with angel hair or spaghettini pasta.