Can I just tell you…I hate eggplant! Surprisingly I love eggplant parm. We have a crop share this year at a farm near us and the eggplant is quite abundant. So finding things to make with it can be tricky. I decided to grit my teeth and make some eggplant parm. Well let me just say I did it very simply and it knocked our socks off. My husband actually asked me to make it again it was so tasty. My kids ate it too, both of them stuffed their faces with eggplant. So yummy!
- 1 large eggplant sliced thinly
- 2-3 cups Panko bread crumbs
- 5 tbsp flour
- 2 eggs - beaten
- olive oil
- 1 jar sauce
- 7 oz Mozzarella cheese
- salt and pepper
Slice eggplant very thinly. Lay in single layer on a clean kitchen towel or paper towels. Salt them very liberally on both sides. Place another kitchen towel or paper towel on top and press them down firmly. This process will draw out the water from the egg plant which makes the eggplant parm not so soupy in the end.
Allow the eggplant to lay there for about 2 hours.
Once dried. Prepare your dredging ingredients. One bowl for the flour, one for the beaten eggs, and another for the Panko bread crumbs. I don't add additional salt at this point because of the heavy salting in the beginning.
Dredge the eggplant in the flour first, then the egg and last the Panko bread crumbs. Lay in a single layer on some wax paper or foil.
Heat the olive oil in a large skillet. working in a single layer fry the eggplant until nicely brown on both sides.
In the bottom of a 9x9 oven safe pan place about 1/4 cup sauce. Just enough to cover the bottom but not to much to make it soggy. layer the fried eggplant in the casserole dish and top with just enough sauce to cover slightly. Top with cheese. I am always very liberal with my cheese!
Bake at 375 until the cheese is brown on top. About 35-40 minutes.