Eggplant Parmesan is one of my favorite meatless dishes. If not the favorite. I love that it’s cheesy-goodness can complement any meal as a non-intrusive side or can be served independently for a very fulfilling meal.
I’ve never followed an Eggplant Parmesan recipe, making it a bit differently each time, resulting in an “Allison Original” each time I prepare it. 🙂 Below is a guideline that can be used to prepare an egg-ceptional meal or side, but I encourage you to use your creativity and switch it up to make it your own! What sounds good to you? Caramelized onions? Fresh herbs? Homemade Marinara? Fresh Mozzarella? Fontina cheese? The possibilities are endless! Have fun with it!! Serve Eggplant Parmesan with a simple green salad or alongside pan-fried pork chops (Mmmmm! Pork chops! Another fave!), baked chicken or BBQ ribeye.
What you’ll need –
1 Eggplant, cut in 1/2-inch thick slices
2 Eggs, beaten
Olive Oil, for frying
Italian Seasoned Panko, for breading (can substitute Panko with breadcrumbs)
Mozzarella Cheese, shredded
Parmesan Cheese, shredded
1. Heat oven to 350 degrees.
2. Slice peeled or unpeeled, eggplant.
3. Heat olive oil in saucepan.
4. Beat eggs. Dip sliced eggplant in eggs, then bread with Panko. Fry eggplant in batches until both sides are crisped and browned. NOTE: for breading, a large ziplock bag is a great alternative to using a shallow dish and also makes for easier clean-up! WIN!!
5. Spoon a thin layer of Marinara sauce in the bottom of 9×13 baking dish. Arrange a single layer of cooked eggplant on sauce, top with a spoon-full of Marinara sauce and sprinkle with Mozzarella cheese. Continue to layer the sauce, eggplant and Mozzarella. On the top layer, spoon or pour remaining sauce over the top, sprinkle generously with Mozzarella and Parmesan cheese. Bake for 25-30 minutes, until cheese is slightly toasted and bubbly.
To make a lower-fat, less calorie version of this recipe, use reduced fat cheese.