If you follow the recipes on this blog you know I like anything with sauce and cheese. And since I was a kid chicken parm has been one of my favorite dishes.
I recently started making eggplant parmesan and I may never make chicken parm again! I’d like to share a lil’ bit of eggplant parm heaven with you.
The following ingredients will make two pans (hey, I gotta feed twins!). Cut everything in half if you want one pan:
– 3 medium-sized, or two large, eggplants
– Two jars of your favorite pasta sauce
– Two and a half cups of Italian-seasoned Panko bread crumbs
– Three eggs
– Two 5 ounce containers of Belgioioso shaved Romano, Asiago, and Parmesan cheese (one for each pan)
– 1 cup fresh grated parmesan cheese
– 2 teaspoons of pepper
– 1 teaspoon of salt.
– One half teaspoon crushed red pepper
– Extra virgin olive oil
– Aged balsamic vinegar
Cook time: Frying eggplant, 40 minutes. Baking eggplant, 20 minutes. Total cook time is one hour.
Servings: Serves 4-6 with leftovers.
Time To Cook
Preheat the oven to 375° and fill a large frying pan with cooking oil on medium-low heat (turn up to medium before frying the eggplant).
Beat the eggs in a medium-sized bowl and set it aside.
In a large mixing bowl, combine the Panko bread crumbs, parmesan cheese, salt, pepper, and crushed red pepper-set it aside.
Chop the top off the eggplant and peel them like you would a carrot or potato, with a vegetable peeler. Here’s a video that explains how.
Cut the eggplant in half, like this:
Then cut the pieces in half length-wise like this:
Fry The Eggplant
Dip the eggplant slices in the egg until fully covered. Then transfer to the bread crumb and parmesan cheese mixture and fully coat the pieces.
Place them into the hot cooking oil (on medium heat) for two minutes per side. Let them drain on a rack, if you have one. Otherwise, put them on a paper towel to absorb the excess oil. They will look like this:
Bake The Eggplant
I line my pan with foil because it’s easier to clean up. Drizzle the bottom of the pan with a nice extra virgin olive oil and aged balsamic vinegar, like this:
Then cover the bottom of the pan with your favorite pasta sauce.
Add the eggplant to the pan, cover it with sauce, then put the Parmesan, Asiago, and Romano cheese on top. It looks like this:
Cover with foil and cook for 20 minutes.
When you take it out it looks like THIS (lawd have mercy!):
And it’s incredibly delicious. Buh-bye, chicken parm!
You can eat with it with a side of pasta and sauce, or with a nice salad.
And btw, the twins LOVE this dish. It always gets a solid, Nom Nom Nom from the kiddos.