Eggplant Parmisiana

Eggplant Parmisiana
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This recipe has been handed down from my great-grandparents, and possibly even farther than that. I say recipe, but as far as I know it has never been written down. I remember the first time I asked my mother for the recipe. She told me she didn't have one, I just had to watch her make it. Everyone gives it their own special twist. My sister, my brother, and I all love eggplant parmisiana, but we all make it just a little differently. I don't have this recipe written down, but I'll do my best to estimate the amounts. Disclaimer: The photo above was taken off the Internet. Your results probably won't look this good (I know mine don't), but I guarantee it will taste better!
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Eggplant Parmisiana
Print Recipe
This recipe has been handed down from my great-grandparents, and possibly even farther than that. I say recipe, but as far as I know it has never been written down. I remember the first time I asked my mother for the recipe. She told me she didn't have one, I just had to watch her make it. Everyone gives it their own special twist. My sister, my brother, and I all love eggplant parmisiana, but we all make it just a little differently. I don't have this recipe written down, but I'll do my best to estimate the amounts. Disclaimer: The photo above was taken off the Internet. Your results probably won't look this good (I know mine don't), but I guarantee it will taste better!
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. On a large plate mix together the bread crumbs, italian seasoning, pecorino romano, garlic powder, salt, and pepper.
  2. Scramble the eggs in a shallow bowl.
  3. Slice the eggplant crosswise about 1/8 of an inch. If you think you might like it thicker, that is fine, it just takes a bit longer to fry. It is up to you if you want to peel the eggplant, it's fine either way.
  4. Dip the eggplant slice in the egg mixture until it's covered and then transfer to the breadcrumb mixture and coat both sides. Continue until all slices are breaded.
  5. Pre-heat oven to 350 degrees.
  6. Heat the olive oil in a large skillet on medium high heat. Regular olive oil has a higher smoke point than extra virgin olive oil so the oil won't burn. Coat the entire bottom of the skillet with the olive oil. The eggplant will absorb some of the olive oil so you will probably have to add more between batches. Cook on one side until the eggplant is browned, then turn over and cook the other side.
  7. Place the fried eggplant in a single layer on a large cookie sheet. Spoon about 1 tbsp of marinara sauce on each one and spread evenly.
  8. Cover the top of each one with the mozzarella to taste.
  9. Place on the middle rack in the oven. Since the eggplant is already cooked you just have to heat it up to melt the cheese. When the mozzarella starts to get bubbly and just starts to brown take it out of the oven.
  10. Don't forget to turn off the oven! 🙂
  11. Serve and enjoy!
Recipe Notes

You can add or delete items from this recipe according to your tastes.  It will still come out fabulous.

When I was growing up my mother NEVER used a jar of marinara sauce, she always made her own.  I've always been the same way.  When I got married I swore we would never have jarred spaghetti sauce in the house.  Until recently.  My ancestors are going to roll over in their graves, but ONLY for eggplant parmisiana do I use jarred sauce.  I use Ragu Robusto.  It has quite a few varieties and they all taste great.  I won't use it for pasta, but it is perfect for the eggplant parmisiana.

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