If you're feeling in a rut with dinner plans and you want something fairly easy to make, Eggplant Parmesan is often a good choice. I know it's not something that I typically make for dinner. In fact, I've only made it twice in 7 months so it's great when you want to change things up and have something you don't normally make. And what's better is that it's pretty quick & easy to do.
Step 1: Preheat your oven to 375 degrees. And wash off your eggplant under the sink.
Step 2: Dry off your eggplant and using a sharpe knife cut it into even slices on a cutting board. Mine were about a quarter inch thick, maybe more. But, you do you. Sprinkle your slices with a little salt and set them to the side.
Step 2: Dry off your eggplant and using a sharpe knife cut it into even slices on a cutting board. Mine were about a quarter inch thick, maybe more. But, you do you. Sprinkle your slices with a little salt and set them to the side.
Step 3: Get yourself 3 seperate bowls that are big enough to hold each slice of eggplant. I like to have one bowl (my last bowl) have a lid or cover to make it easier. But the first two do not need lids. In the first bowl add flour and season it with some salt & pepper to taste, in the second add your egg (and a splash of milk if you want) and season it with some salt & pepper to taste, and to the final bowl add your italian bread crumbs - no extra salt or pepper is needed if they are Italian Seasoned crumbs.
Step 4: Pat dry your eggplant (it's completely fine if some salt comes off).
Step 5 (a.k.a. the fun messy part, also called dredging): Pick up one slice of eggplant and place it in the bowl with the flour. Flip it over and toss it around as much as possible to get it covered with flour.
Step 4: Pat dry your eggplant (it's completely fine if some salt comes off).
Step 5 (a.k.a. the fun messy part, also called dredging): Pick up one slice of eggplant and place it in the bowl with the flour. Flip it over and toss it around as much as possible to get it covered with flour.
Step 6: Once your eggplant is nice and covered with flour, place it into the egg mixture. Again, flip it over and get it nice and covered with egg.
Step 7: Once covered with egg, your fingers are probably getting nice & messy right about now, but you're off to the final bowl. Place your egg covered slice of eggplant into the Italian Bread Crumbs and get it nice and coated. This is where the lid comes in handy. Put the lid on or find a cover for it and shake it up. Once your eggplant slice is covered with this delicious Italian coating, place it onto a plate and pick up another piece of eggplant.
Step 8: Repeat these steps until all pieces are covered with bread crumbs and you've got a beautifully stacked plate of coated eggplant.
Step 9: Take your pretty plate of eggplant over to the stove and heat up a deep skillet with some oil. I used vegetable oil, but you could use whatever you want. Just heat it up and when it's nice and hot, CAREFULLY place your slices of eggplant in the pan.
Side notes: To know if your oil is hot enough - get a little dribble of water on your fingers and flick it into the pan... if it sizzles then it's hot enough. Also, oil is EXTREMELY HOT and causes a very painful burn. I always make sure my kitchen is clear of anything that moves and anything I could trip over. That means the dog and all family members have to get out of the kitchen and stay out until I am completely done. A hot oil burn is not something you want to endure or cause someone else to endure. Also I have been known to take it a step further and where protective eye wear because hey, you can never be too careful and these are the only eyes I will ever have. So yeah, I'll throw on some clear protective eye goggles while I fry some donuts.... or eggplant. But again, you do you. If you do get burned on your skin, apply aloe vera immediately to help sooth the burn. And Aloe Vera plant is your best friend in the kitchen.
Step 10: Your eggplant only needs to cook (fry) on each side until it gets golden brown, which only takes about 20 seconds. Once it starts to get crispy and golden brown on the edges, flip it over using a pair of tongs or two forks. Again, be VERY CAREFUL flipping it over into the hot oil.
Step 11: Once a piece of eggplant is fully fried golden brown on each side, remove it from the pan and place it onto a baking sheet with aluminum or parchment paper to catch excess oil while it cools. Yes, you can use paper towels if you want.
Step 12: While your eggplant is cooling off, find yourself a baking dish that will hold all of your slices. I used a 9x9 baking dish and it fit one eggplant perfectly. Pour half your jar of Marinara Sauce in the pan and spread it around with a spatula or the back of a spoon.
Step 13: Add your slices of eggplant over the marinara sauce.
Step 13: Add your slices of eggplant over the marinara sauce.
This is how I arranged mine. Kind of overlapping just a tad bit.
Step 14: Next, I added some Parmesan sprinkle cheese, just because.
Step 15: Add the second half of that Marinara Sauce to the top of your slices. Use a spatula to spread it around and get it even over the tops.
Step 16: Next, add some Parmesan cheese. Use the can or the fancy shredded kind. Whatever you have on hand. Both are great options.
Step 17: Add some Mozzarella cheese next. Put on as much as your little heart desires.
Step 18: Sprinkle some extra salt & pepper over top if you want, otherwise it's time to wrap it up. Place a sheet of aluminum foil over top of your pan and tuck it under.
Step 19: Place your pan into the already preheated oven for about 20-30 minutes and then take it out and enjoy the delicious meal you just created.
