Wednesday, March 26

Eggplant Parmesan

Let me start by saying...I never ever thought I would like this weird looking fruit. I thought it was a vegetable, but after doing the smart thing and looking it up first before is in fact a fruit. My brother in-law made eggplant parm for an event and I fell completely in love with it! Since then I've made it a few times as a lasagna style meal or as beautiful rounds of layered cheesy yumminess. 

Eggplant Parmesan

  • 2 eggplants, peeled and sliced into 1/4" thick rounds (I don't always peel them)
  • 2 bottles of your favorite sauce, or fresh sauce
  • 2 large eggs
  • 2 tablespoons water
  • 3 - 4 cups mozzarella (or more, because you can never have too much mozzy!) You can also blend some cheeses.
  • Oil for frying (Olive oil, coconut oil or your favorite vegetable oil)
  • 1 cup gluten free bread crumbs
  • 1/2 cup gluten free all purpose flour
  • 1 cup Parmesan cheese + 2-3 tablespoons for topping
  • basil
  • oregano
  • thyme
  • Olive oil for frying
  • Salt and Pepper 
  1. Preheat oven to 400 degrees.
  2. When you are prepping the eggplant rounds, run some water over them, and salt both sides, then leave for 15 minutes in a colander. Rinse thoroughly after this. It's a bit of a pain but it leeches out the bitterness from the eggplants and will make the end result taste better. 
  3. Add enough oil to a frying pan that comes up the sides slightly, heat up for frying.
  4. Whisk together eggs and water set aside.
  5. In another bowl, combine breadcrumbs, flour and 1 cup Parmesan and 1 tablespoon of your dried spices of choice. 
  6. Dip eggplant rounds in egg mixture, letting excess drip off, then dredge in breadcrumb/flour mixture, coating well. Add to hot oil in frying pan, being careful not to splash yourself (good reminder to myself as well, I'm a kitchen klutz at times). Keep an eye on them, it only takes a couple of minutes for each side. Turn as they turn golden brown.
  7. Grab some paper towels to place fried rounds on. Let the cooked eggplant rest on paper towels to soak up extra oil. Keep this production going until all pieces are cooked.
  8. Now grab a large casserole dish...add a thin layer of sauce, layer eggplant, cheese, veggies if wanting to add (sometimes I roast veggies to add). Keep the laying going with sauce, eggplant, cheese, veggies or meat optional, then repeat until done with eggplant. Top with remaining cheese and Parmesan cheese. 
  9. Bake uncovered for 15 - 20 minutes. Let stand for 5 minutes before cutting & serving.

No comments:

Post a Comment