Eggplant Parmesan
If you’re aiming to ditch the meat for one night, instead of chicken and try this vegetarian option =) This was my first time and I must say, it was amazing! You can follow along on the process in this IG Reel.
Ingredients
1 large eggplant
1/2 cup all-purpose flour (I used almond flour)
2-3 eggs
1/4 cup olive oil
1 1/2 cup of breadcrumbs
1 1/2 cups marinara sauce (I used the Delallo brand)
1 lb mozzarella cheese
1/3 cup parmesan cheese (shredded)
1-2 Tablespoons fresh basil (chopped)
1 teaspoon dried or fresh oregano (chopped)
The Process
Cut the stem from eggplant then slice into 1/4-1/2 inch thick slices.
Aarrange eggplant slices on a baking sheet and sprinkle with a pinch of salt on both sides. Let it sit and "sweat" excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
Prepare three separate bowls with the whisked eggs, flour, and breadcrumbs.
First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. This can get messy, so wipe hands with paper towel then repeat.
In a medium heat skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.
In a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top (breaded eggplant, mozzarella, marinara, and shredded parmesan).
Then bake at 400F uncovered for 30 minutes until cheese is browned and melted.
Top with chopped fresh basil & oregano, and serve!
Enjoy!
XOXO
Tiff
