While I am a fan of eggplant, I don’t buy them that often. This week, I decided to pick up an eggplant. I wasn’t sure what I was going to make; I couldn’t decide on lasagna or eggplant parmesan. The eggplant parmesan won! Why? It sounded good.
Eggplant Parmesan is a great alternative to chicken parmesan. The seasoned breadcrumbs provide a crispy eggplant that is so crunchy and delicious, and with bubbly cheese on top, it gets even better!
*This recipe and post has been updated.
Ingredients:
8-½ inch thick slices of eggplant
¼ cup all-purpose flour
2 eggs
4 tbsp water
¾ cup breadcrumbs
¾ cup panko breadcrumbs
¼ cup grated parmesan cheese
½ tsp salt
½ tsp ground black pepper
1 tsp garlic powder
Canola oil (enough to create ¼ inch of oil in a skillet)
32oz jar of marinara sauce
¼ cup chopped onion
1 clove garlic chopped
1 tbsp butter
1 and ½ cups shredded mozzarella cheese
1 lb spaghetti, cooked according to package instructions
Create the dredge station: Stir the breadcrumbs, panko, parmesan cheese, salt, ground black pepper, and garlic powder together in a shallow bowl. Whisk the eggs and water together in a separate bowl. Pour the flour onto a separate plate.
Dust each slice of eggplant with flour on both sides.
Dip each slice of eggplant with the egg mixture to cover each side.
Coat each side of each slice of eggplant with the breadcrumb mixture. For a double dredge, dip each slice of eggplant back into the egg, and coat again with more breadcrumbs.
Preheat the canola oil in a skillet to 350 degrees Fahrenheit. If you don’t have a thermometer to check the temperature of the oil, sprinkle in a few breadcrumbs. If the breadcrumbs sizzle, the oil is ready.
Fry each slice of breaded eggplant in the oil, turning halfway through cooking, about 3-4 minutes per side. You may have to fry in batches as well, so to not overcrowd the skillet.
The breading should be nice and golden brown. Allow the slices of eggplant to rest on a paper towel-lined plate.
Melt the butter in a saucepan on medium heat. Add in the onion and fresh chopped garlic and cook for 1 minute.
Add the marinara sauce to the onions and garlic. Heat the sauce on medium heat and simmer for 5 minutes. Remove from heat. Meanwhile, cook the spaghetti according to package instructions.
Spread about 1 cup of marinara sauce on the bottom of a baking dish. Layer the slices of eggplant on top of the sauce. Spoon about 2 more cups of the sauce over the tops of the eggplant. Sprinkle the tops with the shredded mozzarella cheese.
Broil the cheesy topped eggplant, until the cheese is melted and bubbly, about 3-5 minutes.
Serve the Eggplant Parmesan with Spaghetti and remaining marinara sauce.
- Ingredients:
- 8-½ inch thick slices of eggplant
- ¼ cup all-purpose flour
- 2 eggs
- 4 tbsp water
- ¾ cup breadcrumbs
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- Canola oil (enough to create ¼ inch of oil in a skillet)
- 32oz jar of marinara sauce
- ¼ cup chopped onion
- 1 clove garlic chopped
- 1 tbsp butter
- 1 and ½ cups shredded mozzarella cheese
- 1 lb spaghetti, cooked according to package instructions
- Create the dredge station: Stir the breadcrumbs, panko, parmesan cheese, salt, ground black pepper, and garlic powder together in a shallow bowl. Whisk the eggs and water together in a separate bowl. Pour the flour onto a separate plate.
- Dust each slice of eggplant with flour on both sides. Dip each slice of eggplant with the egg mixture to cover each side. Coat each side of each slice of eggplant with the breadcrumb mixture.
- Preheat the canola oil in a skillet to 350 degrees Fahrenheit. Fry each slice of breaded eggplant in the oil, turning halfway through cooking, about 3-4 minutes per side. You may have to fry in batches as well, so to not overcrowd the skillet.
- The breading should be nice and golden brown. Allow the slices of eggplant to rest on a paper towel-lined plate.
- Melt the butter in a saucepan on medium heat. Add in the onion and fresh chopped garlic and cook for 1 minute.
- Add the marinara sauce to the onions and garlic. Heat the sauce on medium heat and simmer for 5 minutes. Remove from heat. Meanwhile, cook the spaghetti according to package instructions.
- Spread about 1 cup of marinara sauce on the bottom of a baking dish. Layer the slices of eggplant on top of the sauce. Spoon about 2 more cups of the sauce over the tops of the eggplant. Sprinkle the tops with the shredded mozzarella cheese.
- Broil the cheesy topped eggplant, until the cheese is melted and bubbly, about 3-5 minutes.
- Serve the Eggplant Parmesan with Spaghetti and remaining marinara sauce.
