Eggplant Parmesan, the classic Italian comfort food, is layered with breaded eggplant, homemade sauce, mozzarella, and parmesan. You can add fresh mushrooms if you wish. Italians eat this hot, warm, and even cold right from the refrigerator. Pile it on a big slab of Italian bread and dig in. Delizioso!
Please use homemade sauce for this, and salt the eggplant rounds before breading. Salting removes a lot of the moisture and bitterness. Just lay the rounds on a baking rack with a cookie sheet underneath, and lightly salt both sides. Let them sit for about an hour, then rinse in cold water and pat dry. Ok, ready? Here we go.
2 medium eggplants, cut into ½” slices
½ cup flour
½ tsp garlic powder
Salt and pepper
4 extra large eggs
3 TBSP milk
3 cups Italian style breadcrumbs
3/4 tsp dried Oregano
1 tsp dried basil
1 ½ cups Parmesan, grated
1 ½ lbs fresh mozzarella, cut into slices
Traditional eggplant parm is made with the skin on. Don’t tell anyone, but I don’t like it, so I peel the eggplants. Cut them into ½” rounds.
You’ll need three small bowls. In one bowl add the flour seasoned with garlic powder, salt and pepper. In a second bowl, beat the eggs with milk, salt and pepper. In the third bowl mix bread crumbs, oregano, thyme, salt, pepper and basil.
Dip each round in the flour, shaking off any excess. Then, dip in egg mixture, and finally in breadcrumb mixture. Coat both sides. Lay them on a lightly sprayed baking sheet and sprinkle with Parmesan cheese. Drizzle a bit of extra virgin olive oil over them. Bake at 350*F for about ten minutes. Turn them over and bake an additional five to ten minutes. (This is the lower calorie way. If you prefer to brown the eggplant in a frying pan, feel free.
In a 9 x 13 baking dish, spread a bit of sauce in the bottom, then begin layering. Eggplant, mozzarella, sauce and mushrooms, sprinkle of Parmesan. Repeat. If you wish, you can top with breadcrumbs. I prefer to top with extra sauce, mozzarella and a sprinkle of parmesan.
Return to 350*F oven and bake uncovered until cheese is melted and golden.
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By Tika for CHEW WANNA EAT? 2015