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Easy Eggplant Parmesan Recipe
A rich, savory eggplant Parmesan dish full of flavor and texture from crunchy breading and custardy eggplant, to the gooey, smokey provolone and mozzarella. Makes 8 very generous servings
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
1
box of Panko Italian breadcrumbs
2
cups
flour
2
tablespoons
finely chopped
, fresh parsley
1
teaspoon
dried oregano
2
tablespoons
finely chopped fresh basil
½
teaspoon
of smoked paprika
½
teaspoon
ground ancho chile
1
teaspoon
of salt
½
teaspoon
of pepper
5
eggs
1
to 2 large eggplants
, cut into ½ inch thick slices (cut them a little thinner if you aren’t good with estimating)
About 4 cups of your favorite marinara sauce – I like Newman’s Own Sockarooni the best unless I am using homemade.
8
slices
of mozzarella
(maybe ¼ pound?)
8
slices
smoked provolone
Olive oil for frying
Instructions
Slice the eggplant and cover liberally with salt. Let stand for at least 3 hours.
Rinse thoroughly and dry off before continuing or the breading won’t stick.
Spread the breadcrumbs out of a large cookie sheet. You’ll need a second large sheet to hold the cooked eggplant.
Mix the flour and herbs, salt and pepper on a large plate or baking pan.
Beat
the eggs in a medium sized bowl until
well blended
Preheat the oven to 350F.
Oil a 13 x 9 inch pan.
Dredge
an eggplant slice in the seasoned flour.
Dip it in the egg and then into the crumbs, coating well. Set aside.
Repeat with the remaining eggplant slices. You will need 12 – 16 slices.
Heat olive oil in a sauté pan over medium heat.
When oil is hot add breaded eggplant and fry until golden brown, turning once.
Drain on a paper towel.
Cover the bottom of the 13 x 9 inch pan with about 2 tablespoons of sauce.
Add enough breaded eggplant slices to cover the bottom of the pan.
Cover the slices with some of the sauce.
Cover the eggplant and sauce with the provolone.
Add another layer of eggplant, cover with sauce.
Reserve mozzarella.
Bake at 350F for one hour.
Just before it’s done add the mozzarella to the top.
Remove from oven and let stand five minutes before serving.
Notes
Be sure to salt the eggplant. It removes bitterness and it is an important step. Rinse well!