My second attempt at making eggplant parmigiana was so much more successful than my first for the simple reason that it wasn't too salty anymore (and I also sliced the eggplant in circles, not wedges like I did the first time). Yes! Props to me.
Anyway, this is my most complicated dish to date, what with the breading assembly line and frying required, but despite that, it was still quite easy to make and was well worth the effort because of the sheer yumminess of the dish. However, it wasn't filling enough to be a main course, probably because eggplant is primarily water. It will do well as a starter though, with a piece of protein as the main course.
Easy Eggplant Parmesan
- 2 medium sized eggplants, peeled and cut into 1/3 inch slices
- 1 egg beaten
- 1 cup bread crumbs
- olive oil
- 3c spaghetti sauce
- 1/2 lb. shredded mozzarella cheese
- 1/3 c. grated parmesan cheese
1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand for 30 minutes. Rinse and pat dry.
2. Dip each eggplant slice in beaten egg, cover in flour and then dredge with breadcrumbs.
3. Heat oil in a heavy skillet. Over medium high heat, fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
4. Preheat oven to 350 °F or 176.67 °C. Arrange half the eggplant slices in the bottom of a greased baking dish. Spread half the sauce over the top. Sprinkle with half the mozzarella and half the parmesan. Repeat layers.