Eggplant (Aubergine) Parmesan
photo by DianaEatingRichly
- Ready In:
1-2 eggplant slices
- 1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
- 2 cups mozzarella-parmesan cheese blend
- 1 egg
- 1⁄2 cup milk
- 1 1⁄2 cups breadcrumbs, seasoned with garlic powder
- 1 cup olive oil
- 2 cups spaghetti sauce
- cooked pasta
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
This is a good way to get rid of the bitterness in eggplant: After slicing the eggplant, use a salt shaker and sprinkle a goodly amount of salt on each slice. Allow to drain for thirty minutes over the sink (the salt draws the bitter juices out of the eggplant). Rinse well in cold running water and use as required.
I followed the advice of others and peeled the eggplant and then salted the slices and laid them in a colander for 30 minutes. After that, I patted the slices with a paper towel. Then I dipped them in flour, then the egg/milk mixture, and then Italian breadcrumbs seasoned with garlic powder. After frying and draining on paper towels, I followed the rest of the instructions. They came out of the frying pan just picture perfect. I definitely recommend using the flour first which helps the breading to stick. I too had tasty, but soggy eggplant. I think what I will do next time is spray the pan with Pam, then lay down the slices, then top them with the cheese until the cheese melts and/or lightly browns. After that, I'm going to put these on top of pasta and try to get the sauce more on the pasta than on the eggplant. I think the sauce made them soggy, because they were of course nice and crispy out of the fry pan. Thank you for a tasty recipe. I look forward to trying this again!
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This is the same as my recipe except I don't fry the eggplant. I brush a sheet pan with a little bit of oil, arrange the coated eggplant so they don't touch. Then bake them in the oven at 375 for 20 to 25 minutes until the bottoms are browned. Then flip them over and back again for 20 to 25 minutes. They are crispy like pan fried but not as much oil.
RECIPE SUBMITTED BY
Happily married and living in Missouri with my husband and a dachshund we call Bruiser. Love to cook, and especially love to entertain for our friends. I love to grill, no matter the weather, or the season...everything just tastes better on the grill IMHO.