Wednesday, April 9, 2014

Eggplant Parmesan

Eggplant Parmesan
     Nothing is easier or more delicious than a good plate of Eggplant Parmesan.  This dish is so simple that it really doesn't require much of a recipe.  But for simple descriptive reasons I will explain.  There is just something about a layered dish smothered in cheese and sauce that is just so warming and special.  Whether it is a pasta dish or made up of fresh vegetables doesn't really matter just as long as you layer the wonderful filling with good marinara and good cheese you are sure to be in for a delightful meal.  Please enjoy my Eggplant Parmesan.

  • 1 lg eggplant
  • Italian breadcrumbs
  • 2 eggs
  • Mozzarella cheese
  • Parmesan cheese
  • Marinara

     Take your eggplant and peel off most of the skin, as it is hard to cook.  I slice my eggplant longwise so as to have better layering abilities.  Whisk your eggs together and dip each piece of eggplant into the egg mixture.  
     Next toss your eggplant slice into some breadcrumbs and sat aside.  In a skillet with a little olive oil brown your eggplant on both sides. 

     Dip the browned slice into a little marinara and lay in a baking dish.  Once you have your first layer of eggplant sprinkle on top a little fresh shredded mozzarella and Parmesan cheese.  Repeat these steps unit you have a three to four layered dish complete.  Bake in a 350-degree oven covered with tinfoil for roughly 30-45 minutes. The last 5 minutes of baking you can remove the foil so as to get a nice browned cheesy top.  Let rest and slice to enjoy!  Serves 4-5 people.   


  1. I love Eggplant Parmesan but have not made it before. Thanks for showing me how easy it, really, is to do!!