Eggplant Parm

1 min read

Ingredients

  • Eggplant
  • Eggs
  • Breadcrumbs
  • Parmigianno Reggiano (pa`rmesan)
  • Marinara
  • Mozzarella
  • Flour
  • Garlic Powder
  • Basil (opsh)
  • Olive oil

Recipe

Based on this.

Phase 1: Prep

  1. Cut eggplant slices to 1/4”
  2. Lay em flat on a baking sheet
  3. Salt em to draw moisture out
  4. Wait 10m
  5. Wipe moisture and salt off (or they end up really salty)
  6. If you stack them while setting up for next step, this removes additional moisture

Hypothetically you could press them like tofu, which might be even more effective? I use paper towels for the salt strategy which I don’t love, so this may be a way to avoid that.

  1. Oil a baking sheet
  2. Prep three bowls: flour, egg, breadcrumbs. Dip eggplant one after another
  3. Preheat oven to 350
  4. Put em on baking sheet

Phase 2: Bake Dry

  1. With oven at 350F, bake eggplant for 25-30m

Phase 3: Bake Wet

  1. Spread a layer of marinara at bottom of baking tray, you want like 3” at least
  2. eggplant layer
  3. mozz layer
  4. marinara on mozz
  5. parm sprinkle on marinara
  6. Next eggplant layer
  7. Continue until eggplant or tray room is gone.
  8. Bake 30m at 400F
  9. Optional: top with basil and oregano