1/1 Photo of My Mom's Favorite Eggplant Parm
2 hrs 10 mins
1 hr 30 mins
Anastasia G.'s Note:
This is a recipe I've been making for over a decade (Ahhh!). I used to make it for my mom when I was growing up. The eggplant is crispy, and salty, while the homemade sauce is a little sweet, and has lots of basil and garlic. Yumm.
My Private Note
Units: US | Metric
- 1Ok. So. This is time-consuming but totally totally worth it.
- 2First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
- 3While the eggplant is sweating, work on the sauce.
- 4Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
- 5Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
- 6Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
- 7Simmer for about 30 minutes.
- 8While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
- 9Get out a bowl of all purpose flour for dredging.
- 10Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
- 11Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
- 12Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
- 13Once they're done, it's time to actually build the dish.
- 14Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
- 15Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
- 16Let cool for about 10 minutes.
- 17Eat. :).
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Nutritional Facts for My Mom's Favorite Eggplant Parm
Serving Size: 1 (330 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 489.5
- Calories from Fat 404
- Total Fat 44.9 g
- Saturated Fat 9.3 g
- Cholesterol 20.8 mg
- Sodium 555.2 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 4.5 g
- Sugars 6.4 g
- Protein 11.3 g
The following items or measurements are not included:
fresh basil leaves
fresh mozzarella balls