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Eggplant Parmesan

11/16/2015

 
Eggplant Parmesan
Beginner Cook - Medium Cooking Time - Main Course - Vegetarian
My latest culinary adventures have led me to branch out and explore a variety of cooking traditions from French, to Italian and Southern. Experimenting with these cuisines has been such fun and tasted so good, it seems silly to not share the recipes based solely on the fact that they aren't specifically Greek. This leads me to an Italian inspired eggplant parmesan recipe. It is wonderfully simple and prepared using my mother-in-law's techniques for breading and frying eggplant. A perfect dish to enjoy around a table with family and friends. Buon appetito! 
Ingredients (Serves 4)
  • 2 large or 4 medium/small eggplants
  • 1/2 cup breadcrumbs
  • 1/2 cup unbleached flour
  • 16 ounces marinara sauce
  • 8 ounces fresh mozzarella
  • Approximately 1 cup extra virgin olive oil
  • Salt
  • Pepper

Time - 1 hour
  • Preparation - 30 minutes
  • Baking (350 degrees) - 30 minutes

Preparation
  • Wash and cut the eggplants into thin slices
  • Stir together the flour and bread crumbs in a bowl and add salt and pepper to taste
  • Cover the bottom of a frying pan with olive oil and heat over medium high
  • Press the slices of eggplant into the flour and bread crumb mixture, coating each side
  • Lay the breaded eggplant slices in the pan and fry until golden brown
Picture
  • Place the fried eggplants on a paper towel lined plate
Picture
  • Preheat the over to 350 degrees
  • Once all of the eggplants have been fried, layer them on the bottom of a baking dish
Picture
  • Pour the marinara sauce over the eggplants
Picture
  • Slice the mozzarella and lay on top of the marinara sauce
Picture
  • Bake in the over at 350 degrees for 30 minutes
Picture
  • Cut, serve, and enjoy as is or on top of pasta
Linda Keenan
11/16/2015 08:58:14 pm

I noticed that you did not peel the eggplant before breading and frying. Is that the Greek way of preparing eggplant? I've always peeled it first Also we sometimes salt and drain the eggplant before breading to remove bitterness. Just curious if this method is necessary. Thanks!

The Olive and The Sea link
11/16/2015 10:36:32 pm

Linda - Great questions! Eggplant slices are traditionally fried with the skin on in Greece. Do you find that Italian recipes call for peeling the eggplants? If so, that would be a neat regional difference between the two Mediterranean cuisines. With respect to salting and draining, I have seen some Greek recipes that call for it although most don't. In the case of our family, we skip this step. Of course, I'm now curious to try it next time and see how it impacts the overall flavor!

Wendie link
11/17/2015 04:12:45 pm

So happy I came across this recipe! One of my favorite dishes! You have inspired me to make it tomorrow night! Thanks, Ashley!

The Olive and The Sea link
11/17/2015 04:40:30 pm

So wonderful to hear Wendie!


Comments are closed.

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