I don’t want to brag, but my eggplant parmigiana is delicious. Yes, it’s a little bit of work, but like all things that are made with time and love, it is so worth it in the end. Plus, there are usually leftovers, which are amazing to take to work the next day and it makes everyone in the office jealous of your amazing lunch.
Since having a baby, I like to be really efficient with my time (there is so little of it to begin with) so I plan every step of this dish, to make my life easier and less hectic. I make the tomato sauce and fry the eggplant the night before, then assemble everything right before baking. Enjoy!
First, gather your ingredients:
1/4 cup water
1/2 cup flour
2 cups breadcrumbs
1 large eggplant
tomato sauce (click here for recipe)
6 oz fresh mozzarella
1 cup fresh basil leaves
salt to taste
pepper to taste
Now, Let’s get started!
1. In a shallow bowl, beat eggs and water until evenly incorporated. In another shallow bowl, sprinkle flour evenly, and in a third, spread out the breadcrumbs.
2. Slice eggplant to 1/4-inch thick.
3. Fill a heavy-bottomed pan with oil and heat over medium heat. Coat eggplant slices with flour. Dip eggplant into the egg mixture, and generously coat the eggplant slices in breadcrumbs.
4. Carefully place eggplant slices, one at a time, into the hot oil. Be careful not to overcrowd the pan, you don’t want soggy eggplant! Fry on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished eggplant slices on a paper towel, and repeat until all the eggplant slices are fried.
5. Preheat oven to 350 degrees Fahrenheit. Prepare tomato sauce (I use this recipe), and thinly slice mozzarella.
6. Coat the bottom of an ovenproof baking dish with tomato sauce. Place a single layer of fried eggplant, overlapping if needed.
7. Top eggplant with basil leaves, scattering them throughout the dish. Place a few mozzarella slices on top. Season with salt and pepper.
8. Ladle more tomato sauce on top, then eggplant, basil, mozzarella, and more seasoning. Repeat until all eggplant has been used.
9. Cover with aluminum foil and bake for 30 minutes. Serve immediately. Enjoy!
Check out this other recipe with GIFs: