Eggplant Parmigiana
Description
A substantial, satisfying Italian classic—with an operational upgrade—that is perfect for feeding a hungry crew and guaranteeing leftovers. This recipe starts by slicing, breading, and frying the eggplant for a crisp, golden-brown foundation before transforming into a deep, layered casserole. After the initial effort, it's layered like a lasagna with rich marinara sauce, fragrant herbs, and generous blankets of mozzarella and Parmesan, ready for a hands-off bake. The finished dish is a perfect blend of savory cheese, tender eggplant, and sweet tomato, resulting in a meal that is comforting, robust, and worth the extra step of frying. It pairs wonderfully with a simple station salad and is the ideal fuel after a demanding shift.
- Cook Time: 2 hrs
- Servings: 6-8
Ingredients
- 3 eggplants (peeled)
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 2 jars of your favorite tomato sauce
- 4 eggs
- flour
- breadcrumbs
- 1 Tbsp Italian seasoning
- salt
- vegetable oil for frying
Instructions
- Step 1- Slice peeled eggplants and lay in pan, sprinkle salt across the top, and let sit one hour (this draws the bitterness of the eggplant out).
- Step 2- Pat off salt and moisture from tops of eggplant slices.
- Step 3- In 3 separate bowls, scoop flour in one, put eggs in the second one, and mix breadcrumbs with Italian seasoning in the third).
- Step 4- Take sliced eggplant and dust in flour, then dip in egg wash, finally crust in breadcrumbs.
- Step 5- Fry eggplant slices in veggie oil until golden brown on both sides, setting aside on a paper towel to dry.
- Step 6- Take a baking dish and coat the bottom with 1/2 inch of tomato sauce.
- Step 7- Build a layer of fried eggplant, followed by a layer of cheese, and topped with another layer of sauce.
- Step 8- Continue layering process until ingredients are all used.
- Step 9- Top the final layer with sauce and then cheese.
- Step 10- Bake at 350F covered for 20 minutes, uncovered for 10.