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What is Eggplant Parmesan?
Ever tasted eggplant? This scrumptious eggplant Parmesan Recipe is a great way to start. It has been in my Italian family for many years. When I was a little girl my Grandmother used to make it as a kind of a side dish, along with spaghetti and pork ribs. I used to eat it and loved it before I even knew what it was.
What is eggplant?
The eggplant is a fruit and is classified as a berry. It is native to Southern and Eastern Asia probably since prehistoric time. It appears to have been cultivated in the Western world no earlier than 1500.Jump to Recipe
It is likely it was introduced throughout the Mediterranean area by the Arabs in the early middle ages. The eggplant is a universal staple of the Italians as well as many other cultures throughout the world.
Eggplant How To Cook
Eggplant How To Cook ? Eggplant is a very versatile fruit and can be prepared in many ways. I have sauteed it with spices and eaten it as a side dish. I have also fried it and served it as an appetizer with dill dip. My grandmother used to make eggplant with some meat and mozzarella cheese. I somehow never got the recipe for that dish.
More Eggplant Recipes
Tricks for eggplant
They say eggplant can be kind of bitter. I always peel mine and take the seeds out, which is what they say is the bitter part, and have never really thought it to be too bitter. They say, the smaller the eggplant the less bitter because it will have less seeds. But, if you want to be safe, you can always soak the sliced eggplant in salted water for about 5 minute. Rinse and wipe clean and proceed.
There are many different kinds of eggplant to choose from, but, I like to use the purple. That works best for my eggplant Parmesan recipe.
Eggplant Parmesan Recipe
- 2 small purple eggplant (6 to 8 inches each)peeled and seeded
- 3 eggs, slightly beaten
- 1 1/2 cups bread crumbs
- 1 cup of grated Parmesan cheese
- 6 oz of thinly sliced mozzarella cheese
- 1 cup spaghetti or marinara sauce
- 1/2 cup canola oil for frying
- Peel eggplant with a potato peeler and cut off each end. I remove the seeds, but you really don’t have to.
- I cut my eggplant in 1/4 inch or less rounds. My Grandmother would be appalled. She used to cut them vertically. She said they layered better that way. I feel that is too much trouble.Hey, what’s wrong with a little short cut now and then. Pepper both sides lightly.
- Meanwhile, in a 8 inch skillet place about 1/4 cup of canola oil and heat to high.
- Place eggs in a shallow bowl. Beat them slightly. Spread the bread crumbs out on a piece of foil. Dip the eggplant pieces into the egg and roll them in the bread crumbs. When oil is hot, drop them in the oil and fry them until they are golden brown, turning once. You will have to fry them in batches. Watch them, they brown very quickly.
- Next, spray an 8 inch by 8 inch glass baking dish with non-stick spray. Spread sauce lightly on bottom of baking dish. Layer eggplant over sauce. Spread more sauce over eggplant. Sprinkle enough Parmesan cheese over eggplant to cover all the way to the edges. Place slices of mozzarella cheese over Parmesan cheese. Then layer with eggplant, sauce, Parmesan cheese and mozzarella until you have used all of the eggplant. Top with sauce, mozzarella and Parmesan cheese.
- Cover and cook in oven at 350° for 20 minutes. Remove cover and cook another 15 minutes. Remove from oven and let it sit for about 15 minutes or so before cutting.