Eggplant Parmesan.

I am all about simple recipes.  I like to work with only a few ingredients that come together quickly but still taste delicious.  Like most of us probably.  I made this eggplant parm recently for a friend with a new babe.  It does take a little bit of time to assemble but then you are done and it is just into the oven!

 

Slice eggplant into 1/2 inch-1 inch slices.  One large eggplant is plenty for a family of 4.

 

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Heat oil in a saucepan, you want enough to give you about a 1-2 inch covering.  Coat your eggplant pieces in egg and then dip in breadcrumbs.  Then fry.  Let each piece get a brown crisp on each side.  I feel like not putting enough oil in the pan is where this recipe has flopped for me in the past.  You just gotta embrace the good fat and let the oil flow.

 

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I sprinkle this spice in the breadcrumbs before dipping if I only have plain breadcrumbs.  I also sprinkle it on the sauce layers when putting together the dish.  Italian seasoning works fine too.

 

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Layers close up…

 

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This is after one layer.  For my cheese I used mozzarella and parmesan.

 

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You can use any size dish.  I have used an 9 x 13 size dish in the past and it works as well.  I have also used a loaf pan in a pinch.  You just have to adjust your cooking time.

 

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I have cooked this right away,  I have also stored this in the fridge for a day and then cooked it the next night.  AND I have also froze it and cooked it maybe 2 weeks later.  ALL acceptable and delicious.

 

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click here to view full recipe!

 

Now go share the love and share a meal!