Hello everybody! Eggplant Parmigiana is a delicious recipe to enjoy while eggplants are still in season. Also perfect when you have leftover tomato sauce so you can use it up. They heat up nicely the next day also, so makes for great leftovers! My Cabernet Sauvignon pairs beautifully with this eggplant parmigiana dish!
Eggplant Parmigiana
Ingredients
- 1 Large Eggplant or two medium sized
- 1 dish All Purpose Flour
- 2 Eggs
- 1 dish Breadcrumbs
- 3 Tbsp Water
- 1 cup Grana Padano Cheese shredded
- 1 3/4 cup Mozzarella Cheese shredded
- 24 oz. Tomato Sauce
- handful Parsley chopped
- Salt & Black Pepper to taste
- Extra Virgin Olive Oil
Instructions
- Put the flour on a flat dish and season with salt and pepper. In a shallow bowl, whisk together the eggs and water and season with salt and pepper. On a third dish, combine the breadcrumbs with the parsley.
- Dredge each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture. Lastly pat both sides of the eggplant slices onto the breadcrumbs until fully coated. Place them on a separate clean dish.
- Preheat the oven to 400°F and place rack in middle position.
- Add a large drizzle of olive oil to a frying pan and heat over medium-high heat.
- Place into the frying pan and fry each side for about 3 minutes or until golden brown. Remove each slice and place on a dish covered with a paper towel to absorb the excess oil. Repeat these same steps until all of the eggplant slices are fried.
- Add a scoop of tomato sauce onto the bottom of a square baking pan and then add about three slices of eggplant to cover the bottom of the dish. Scoop some tomato sauce on top of each eggplant slice and then spread the sauce evenly over the layer.
- Next, sprinkle some of the the Grana Padano and Mozzarella cheese on top. Add the next layer of eggplant slices and continue these steps until you have the last three slices left.
- Once you've added the last layer of eggplant slices, only cover with a layer of sauce and then place in the oven to cook for 30 minutes. At 30 minutes, remove from the oven and sprinkle the remaining Mozzarella and Grana Padano cheese on top and then place back into the oven for another 5-10 minutes or until the cheese has melted.
- Remove from the oven and let sit for about 10 minutes so that the eggplant and cheese can firm up a bit to make it easier to slice and serve. Salute and cin cin!
Video
Ingredients:
- 1 Large Eggplant, or two medium sized
- 1 dish of All Purpose Flour
- 1 dish of Breadcrumbs
- 2 Eggs
- 3 Tbsp. Water
- 1 cup Grana Padano Cheese, shredded
- 1 3/4 cup Mozzarella, shredded
- 24 oz. Tomato Sauce
- Handful Parsley, chopped
- Salt & Black Pepper, to taste
- Extra Virgin Olive Oil
Begin by preparing the eggplant. Cut both ends off. Hold the eggplant vertically and slice off the rounded side on each side so that the eggplant can be cut into equal 1 inch vertical slices. Remove the skin if you prefer, but I like to keep the skin because it holds the eggplant together.
Put the flour on a flat dish and season with salt and pepper. In a shallow bowl, whisk together the eggs and water and season with salt and pepper. On a third dish, combine the breadcrumbs with the parsley.
Dredge each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture. Lastly pat both sides of the eggplant slices onto the breadcrumbs until fully coated. Place them on a separate clean dish.
Preheat the oven to 400°F and place rack in middle position.
Add a large drizzle of olive oil to a frying pan and heat over medium-high heat.
Place into the frying pan and fry each side for about 3 minutes or until golden brown. Remove each slice and place on a dish covered with a paper towel to absorb the excess oil. Repeat these same steps until all of the eggplant slices are fried.
Add a scoop of tomato sauce onto the bottom of a square baking pan and then add about three slices of eggplant to cover the bottom of the dish. Scoop some tomato sauce on top of each eggplant slice and then spread the sauce evenly over the layer.
Next, sprinkle some of the the Grana Padano and Mozzarella cheese on top. Add the next layer of eggplant slices and continue these steps until you have the last three slices left.
Once you’ve added the last layer of eggplant slices, only cover with a layer of sauce and then place in the oven to cook for 30 minutes. At 30 minutes, remove from the oven and sprinkle the remaining Mozzarella and Grana Padano cheese on top and then place back into the oven for another 5-10 minutes or until the cheese has melted.
Remove from the oven and let sit for about 10 minutes so that the eggplant and cheese can firm up a bit to make it easier to slice and serve. Salute and cin cin!
