I found a beautifully fresh eggplant and sliced it into 1/4 inch thick rounds. I salted and peppered each round and dredged them in flour before dipping them in beaten eggs and finally into Italian style breadcrumbs. The crumb coated slices got a quick saute in a skillet with a mixture of olive oil and canola oil until golden brown on each side. I removed the slices and set them aside while browning the next batch, continuing until all the eggplant slices were browned. The eggplant slices went on an oil-coated baking sheet, they were topped with warm Marinara sauce, sprinkled with mozzarella cheese and popped in a 375 degree oven for a few minutes to heat everything through and melt the cheese. I love eggplant parmagiana and so I really enjoy when the kids request it.
I served this with a side of spaghetti and steamed green beans.
Eggplant Parmagiana
1 large eggplant, sliced into rounds 1/4-inch thick
salt and freshly ground black pepper
1/2 cup flour
2 eggs
Italian style breadcrumbs
Marinara Sauce, either homemade or jarred (I like to use Newman's Own Marinara)
Shredded mozzarella cheese
Grated Parmesan for serving
Preheat oven to 375 degrees. Gently heat marinara sauce in small saucepan.
Sprinkle eggplant slices with salt and pepper and dredge in flour. Beat eggs with 1 tablespoon of water. Dip flour coated eggplant slices in eggs and then coat with breadcrumbs.
Heat 1 tablespoon olive and 1 tablespoon canola oil in a large skillet over medium-high heat. Saute eggplant slices in batches for about 2 minutes per side, until golden brown on each side. Remove browned slices to a greased baking sheet. Top each eggplant slice with some marinara sauce and top with a sprinkling of mozzarella. Place baking sheet in the preheated oven and bake for 5-7 minutes until everything is heated through and cheese is melted. Once plated, add a little freshly grated Parmesan.
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