This eggplant parm is a great dish for vegetarians but satisfying enough for meat eaters as well. The best thing about it is that it’s hard to mess it up. The measurements are anything but precise. My measurements of the cheese are just estimates, put as much as a little as you like.
What you need:
1 medium eggplant
1 1/2 cups of shredded mozzarella cheese
1 cup of grated parmesan cheese
Withoutmama.com’s Marinara sauce -or- 1 jar of good quality store bought sauce
Parsley (optional for garnish)
8×8 oven-safe baking dish (doesn’t have to be exactly this size)
Before starting, preheat your over to 350 degrees.
This first step is to prepare the eggplant slices. Using a vegetable peeler, peel the eggplant. This step is optional, but the skin can be tough and some people don’t like it. Next, cut the eggplant lengthwise into 1/2 inch thick pieces. After you cut all the pieces, cut each piece in half so it will fit easier in the baking dish. You are going to want enough eggplant to form 2 layers in the baking dish. If you have extra, put those slices off to the side. With your extra slices, you can coat them in olive oil, salt, and pepper, and grill them for a few minutes as a side dish one night.
On a large plate, spread out a nice layer of flour, and mix in a large pinch each of salt and pepper. Beat 2 eggs in a bowl, and then transfer those to a second large plate. Dip each eggplant slice in the egg, then in the flour, then transfer to a clean plate.
Heat a few tablespoons of oil in a large fry pan over medium high heat. Once hot, add a few of the eggplant slices to the fry pan. Don’t add too many and crowd the pan. Fry for about 2-3 minutes until golden brown, flip over, then fry an additional 2-3 minutes. Once done frying, I like to transfer my slices to cookie racks. Continue this process until all of the eggplant slices are fried.
We’re now ready to assemble the dish for baking. In your baking pan, add a thin layer of sauce on the bottom. This will help keep everything from burning as you cook it. Now add a layer of the eggplant slices, it’s ok if they overlap a little. Add another layer of sauce, and then half of your mozzarella and parmesan cheese. Now add on the second layer off eggplant, more sauce, and the remaining cheese.
Cover the baking dish with aluminum foil, and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 10-15 minutes until the cheese is melted and golden brown around the edges.
Remove dish and allow to cool for a few minutes. Garnish with fresh parsley as desired.
Serve and enjoy.
Don’t call mom, read below for helpful tips you may need:
-A good eggplant should not have any bruises and should be firm. If you push your finger into the eggplant, it should pop back. Don’t get one that feels mushey.