Perfect Eggplant (Aubergine) Parmesan Secrets

Name: Perfect Eggplant (Aubergine) Parmesan Secrets
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6-8 serving(s)
Ingredients: 2 medium eggplants (or 3-4 Chinese eggplants); salt; 1/4 cup oil (vegetable or canola); 1 cup all-purpose flour; 4 eggs, more if needed (beaten); 2 cups breadcrumbs (Italian flavor or flavor your own); 3 cups mozzarella cheese (shredded); 1/2 cup parmesan cheese (grated); 2 cups pasta sauce (make your own or purchase)

Submitted by CoolMonday

"I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice."

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photo by CoolMonday

Ready In:: 2hrs 30mins
Ingredients:: 9
Serves:: 6-8

ingredients

2 medium eggplants (or 3-4 Chinese eggplants)
salt
¹⁄₄ cup oil (vegetable or canola)
1 cup all-purpose flour
4 eggs, more if needed (beaten)
2 cups breadcrumbs (Italian flavor or flavor your own)
3 cups mozzarella cheese (shredded)
¹⁄₂ cup parmesan cheese (grated)
2 cups pasta sauce (make your own or purchase)

directions

Wash eggplant, dry, trim ends.
Slice to 1/4 inch rounds.
Sprinkle salt on both sides.
Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
Rinse well and pat dry with paper towels.
Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
Coat both sides of slices in flour.
Dip in egg.
Coat in breadcrumbs.
Stack in separate dish.
Heat oil in pan.
Brown slices in oil a few at a time, may have to change oil if it gets too brown.
Drain on papertowels (I just do this in layers).
In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
Repeat layers till done. Takes me three layers, so divide all items in three.
Bake at 350 for 30-35 minutes until cheese melts.

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Reviews

The title says it all, it is PERFECT! I've made eggplant parmesan before with disastrous results..this was simple, fast (once the eggplant was drained) and delicious! Made Marinara Sauce recipe #183606 for the pasta sauce needed in the recipe and it was heavenly.

msbolle
I followed this recipe to the T and i love he idea that the dipping the eggplant in flour first avoids the eggplant from getting drench in oil when frying...thanks for your secrets....will post pictures later

yani42

RECIPE SUBMITTED BY

CoolMonday

United States

Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention. I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much. I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them. My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".

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