Eggplant parmesan

I wasn’t sure if this is supposed to be spelled “parmesan” or “parmigiana”. According to Google, “parmesan” appears to be more popular. Regardless of the spelling, my recipe is more like an eggplant lasagna without noodles.

I’ll admit, I’m a little weird about eggplant…I don’t like the texture of it when it’s really mushy (unless it’s baba ganoush). I only have a few eggplant recipes that I really like, and this is one of them. Breading and baking the eggplant slices first helps to cut down on the mushiness factor. Since I get a lot of eggplant in the summer, I will often do this step and then freeze them (freeze first on a cookie sheet in a single layer, then transfer to air-tight container or bag). A frozen stash of eggplant makes this recipe a snap.

I did measure out the bread crumb mixture, just for you, but I usually don’t…so feel free to wing it!

Mise en place

To freeze, or not to freeze…

Eggplant parmesan
Serves: 4-6

Ingredients
3/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1 1/2 tsp Italian seasoning
1 tsp oregano
1 tsp crushed red pepper flakes
1 eggplant, sliced
2 eggs
1 jar tomato sauce
1 container (16-ounces) ricotta cheese
1 package of shredded mozzarella cheese

Directions
1. Preheat oven to 350 degrees F. 
2. In medium bowl, mix together bread crumbs, Parmesan cheese, Italian seasoning, oregano, and crushed red pepper flakes. In separate bowl, beat two eggs. For each slice of eggplant, dip each side in egg mixture and then in bread crumb mixture and place on cookie sheet. Continue until all slices are breaded.
3. Bake eggplant for 10-15 minutes, then flip and bake for another 10-15 minutes. [At this point you could cool and freeze the eggplant.]
4. Spread thin layer of tomato sauce in a 13″ x 9″ baking pan. Add a layer of eggplant slices, then top with a thin layer of ricotta cheese, another layer of sauce and 1/3 of mozzarella cheese. Repeat layers of eggplant, ricotta, sauce, and cheese until all eggplant used (or pan is full), usually about three layers.
5. Cover pan with aluminum foil and bake for another 15-20 minutes, until dish is hot and bubbly and cheese is melted. [If starting with frozen eggplant, baking time will be longer.]
6. Enjoy!

Delish!