Wednesday, August 8, 2012

Eggplant Parmesan

Eggplant is such a weird vegetable to me. I think because of its consistency and color, almost like a Styrofoam rubber band. I tried to make eggplant in a skillet once and it came out disgusting. It was really mushy and gritty at the same time. I then thought eggplant was just as gross as it looked. Until I went on a work trip in Florida. We had a banquet dinner one night and our choices were salmon or eggplant Parmesan. I didn't like either choice at the time but I figured the lesser of two evils for me was eggplant Parmesan. I was thinking before the dish arrived if room service would be open late because I figured I would leave the dinner starving. I was wrong, the eggplant was awesome! So, I then realized that I just apparently cooked the eggplant incorrectly the first time.

Now that I knew I liked eggplant I just needed to learn how to cook it. I looked at several recipes for eggplant Parmesan and they were all made a little bit differently. Some say to slice up and sprinkle with salt to get some of the water out and some do not. Some pan fry and some bake it. Phil had it at work before and they put on the salt to get out the excess water so I decided to make it that way as well.

This is the second time I have made this recipe and it came out perfect again. I do not think it tastes like you are eating eggplant, it tastes more like a thin cut meat. This is definitely one of our favorite Italian dishes to make now!

Eggplant Parmesan
Adapted from Smells Like Home


2 medium eggplants, sliced into 1/4 inch thick pieces
1 tablespoon salt
4 cups Italian breadcrumbs
1 cup grated Parmesan
1 cup flour
4 large eggs
Olive oil cooking spray


1 28oz can crushed tomatoes
1 28oz can tomato sauce
3/4 cup white wine
3 tablespoons minced garlic
2 teaspoons oregano
2 teaspoons basil
2 tablespoons sugar
2 tablespoons olive oil

For Baking:

2 cups Mozzarella cheese

In a large bowl toss eggplant slices in salt. Place on a wire baking rack over a baking sheet. Let sit for an hour. Water will start to sit on top of eggplant so every so often pat dry with a paper towel.

Preheat oven to 425 degrees.

Pour flour in a Ziploc bag. In a shallow bowl bet eggs. In another shallow bowl mix breadcrumbs, Parmesan, salt and pepper. In batched first coat eggplant slices in flour. Then dip in egg mixture and finally in breadcrumb mixture.

Place eggplant slices on olive oil sprayed baking sheets. Bake for 30 minutes, flipping after 15 minutes.

While eggplant is baking, in a large sauce pan combine all sauce ingredients. Cook on medium low until eggplant slices are baked.

Once eggplant is completed, in a 9 x 13 baking spread part of sauce on bottom of dish. Top with half of eggplant slices and then sprinkle 1 cup of mozzarella. Repeat with rest of eggplant, cheese and sauce. I use any remaining sauce for pasta.

Bake for 15 minutes until cheese is bubbly and brown. Cool for 10 minutes before serving.

Print Recipe


  1. Just pinned your great recipe and thanks for sharing on Full Plate Thursday!
    Miz Helen

  2. This sounds delicious!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party just went live at