If you want to whip up something extra tasty for the night and make a dish everyone can enjoy (vegetarian or not!) why not make classic eggplant parmesan? I recommend making this fresh, although another great part of this dish is enjoying the leftovers the next day!
What You’ll Need:
- Eggplant
- Seasoned Bread Crumbs (Italian style)
- Eggs
- Vegetable Oil
- Red Sauce (pasta sauce – something tasty)
- Mozzarella Cheese
- Fresh basil (optional)
Peel the eggplant and slice it thin in long strips.
Beat 3 – 4 eggs in a bowl.
Grab a plate and shake 2 – 3 cups of bread crumbs on it.
Take a casserole dish or deep baking dish and lightly grease with vegetable oil.
Take the thin slices of eggplant and dip in the beaten eggs on both sides, then place in the bread crumbs flipping on both sides evenly to fully coat the eggplant.
Add vegetable oil to a large frying pan on medium high heat.
Preheat the oven to 350 F degrees. Continue coating your eggplant as the vegetable oil heats up. Add your eggplant to the heated oil, allowing to fry in the pan. You can tell they are ready, if they are a golden color on both sides. Flip occasionally, allowing them to fry evenly on both sides.
Add the fried eggplant to the casserole or baking dish.
Once all of your eggplants are in the dish pour your red sauce on top of them spreading it out. Add as much as you’d like. I like to add a medium amount so I can still taste the eggplant.
Place in the oven for 10 minutes. You want the eggplant to bake in the sauce.
Take out of the oven, add shredded or thinly slice mozzarella cheese on top. Place basil on top.
Place in the oven for about 5 minutes. Check to see if the cheese is melted. Place for another 2 – 3 minutes if its not. Check periodically. You don’t want your cheese to burn, you just want your eggplants to simmer in the sauce and allow the cheese to melt!
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