The Easiest Eggplant Parmesan
INGREDIENTS
-2 large eggplants, sliced
-1 cup bread crumbs
-1 cup flour
-2 eggs, beaten
-30 oz fresh mozzarella, sliced
-1 cup parmesan cheese, grated
-Salt & pepper
-Vegetable oil for frying
FOR THE SAUCE
-1 Tbsp olive oil
-1 medium onion, diced
-2 cloves of garlic, minced
-12 oz can of crushed tomatoes
-A few basil leaves, minced
-Salt & Pepper
METHOD
-Begin by slicing your eggplant into 1/4 in slices
-Thoroughly salt the sliced eggplant and set aside for 30 min-1 hour to allow the salt to pull out the bitter juices within the eggplant
-While the eggplant is sitting, make your sauce (or use a caned sauce if in a rush)
SAUCE
-Place a pan on med heat and add oil
-Add in diced garlic and cook until translucent, about 3 mins
-Add in garlic and stir until aromatic, about 40 seconds
-Season with salt and pepper
-Pour in crushed tomatoes and simmer on low for at least 20 minutes
-Finish the sauce by adding in basil and seasoning as needed
-Pre-heat oven to 400 deg
-Once beads of liquid form on top of the eggplant your good to move on to the next step
-Get a paper towel and pat all the bitter juices off of the eggplant that the salt has extracted
-Coat the eggplant pieces with flour, then in egg mixture, and finally dredge in breadcrumbs until thoroughly coated.
-Place a frying pan on med-high heat and add in 1/4 in of veg oil
-Once hot fry eggplant until golden brown on each side, about 3 min per side
-Transfer eggplant to wire rack or plate w/ paper towel to drain
-Get a baking dish and coat the bottom with sauce, add a layer of fried eggplant, then sauce again and top with cheese. Continue this process until the baking dish is full
-Bake eggplant parmesan in over for 30 min at 400 deg
-Broil on high for the remaining 5 mins to get a golden brown top
-Enjoy!
