eggplant parm
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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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

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
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of ancho chilie powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 5 eggs
  • 1 to 2 large eggplants , cut into 1/2 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 1/4 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!