My husband’s favorite dish is Eggplant Parmesan. Usually I make it for his birthday dinner but this year I’ve been having pretty good luck in my little garden and I’ve grown some eggplants! Now I don’t have a lot of free time with working, blogging and more but I do like to fix a good dinner especially with fresh produce.
If you are short on time (like me) grab a good quality jarred spaghetti sauce and you can enjoy this recipe any day of the week
The trick to making good Eggplant Parmesan is making sure the eggplant is not bitter. I have a trick I use that I am going to share here. I don’t know why it works but I have never had bitter eggplant.
· One or two small eggplants
· Seasoned breadcrumbs
· Lt. olive oil for cooking
· Beaten egg with a dash of milk
· Shredded mozzarella
· Grated fresh Parmesan
· Jar of good quality spaghetti sauce
Cut the ends off and peel the eggplant with a potato peeler. Slice the eggplant in ¼ -½ thick slices. Sprinkle both sides of each eggplant slice with salt and set aside for a few minutes. (The salting is what keeps the eggplant from being bitter)
Dip each eggplant slice in the beaten egg mixture and then coat with seasoned breadcrumbs. Set aside till you have all your eggplant slices lightly breaded. Meanwhile heat up some light olive oil for cooking in a large non-stick skillet. Cook each eggplant slice on medium heat till browned. Turn over and brown the other side. Stick a fork in the cooked eggplant to check for doneness.
Spread about ½ jar of sauce on the bottom of a large baking pan. Lay the cooked slices side by side on top of the sauce. Sprinkle about 1 cup-shredded mozzarella on to of the eggplant. Spread the remaining sauce on top. Finish with a cup of freshly grated Parmesan cheese.
Bake in a 350-degree oven for 30 minutes. Serve with hot cooked pasta prepared per package directions.