Eggplant Parmesan
fenway @Fenway
This is a classic eggplant recipe for the parmesan recipe. Eggplant parmesan can be served as a main course over pasta or as a side.
Open in Cookpad AppCooking Instructions
- 1
Place eggplant in a colander and salt generously. Let sit for at least 1 hour. (This is to reduce any bitterness and make the eggplant less spongy which reduces the amount of oil that it will absorb). Rinse off salt and pat eggplant dry.
- 2
Preheat the oven to 400°F. Spray a baking dish with non stick spray
- 3
Set up dredging station. Mix flour and seasoning in one bowl. In another bowl whisk the eggs. In a third bowl mix the breadcrumbs and Romano cheese. Dip eggplant in the flour bowl, then egg wash and then breadcrumbs.
- 4
Fry in a pan with hot oil, 1/4” deep, until golden brown on both sides. Remove and place on a paper towel.
- 5
Spread about 1/2 the marinara sauce on bottom of baking dish. Layer the dish with the eggplant. Pour remaining marinara sauce over the eggplant.
- 6
Top with basil, mozzarella cheese, parmesan cheese, pepperoni, and oregano. Put in oven and cook until cheese is melted and browned, about 30 minutes. Let cool for 10 minutes.
- 7
Plate eggplant parmesan with pasta. Garnish with green onions and red pepper flakes. Serve and enjoy. You may want to serve with additional sauce, especially if serving with pasta.
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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