Eggplant Parmesan


I love eating this. This is the first meal I ate as a married woman. :D

At least three hours before preparing dinner, cut one eggplant in half and store sliced side down on a couple of paper towels or a cooling rack. Eggplant will drain, so put towels under rack if you use that.
*This is a very important step. If you do not let it drain than the eggplant will taste bitter.

After the eggplant drains, slice 1/2 inch thick circles. I like to cut those in to smaller pieces so they are easier to eat and to pan fry. Set aside.

Dredge the eggplant using three shallow dishes.

Dish #1- flour- coat eggplant evenly

Dish #2- 2 to 3 eggs with a tablespoon of milk, beaten together

Dish #3- 1 cup of Italian bread crumbs mixed with 1/2 cup Parmesan


Heat about 1/3 cup of olive oil in a large pan on the stove on medium heat until oil is thin and hot. (You might have to add more oil later on as you use it up. It should barely cover the bottom of the pan.)

Heat oven to about 275.

When oil is hot, pan fry eggplant until the breading has browned, turn over and do other side.

Place on sheet pan covered in cooking spray and keep in oven until you are ready to eat.

Serve with pasta and top with marinara. Sprinkle with mozzarella.

Feeds about 6 people. :)

2 comments:

  1. Yummmmmmmmmmmm. I want some! :)

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  2. I have never cooked eggplant because I had always heard it was bitter and yucky. Now that I know the secret, I really want to try it!

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