Want to make dinner extra special tonight?
This amazing recipe will get your mouth watering for more! Something different for dinner and I got the whole family eating it!
I had never thought in a million years, I would eat eggplant parmesan, let alone eggplant! The only thing I remember about eggplants is that my grandmother used to grow them in her yard and not once did I ever asked what she used it for.
Well today, I’m sharing a recipe that my lovely Nanny has taught me and will love to share with all of you. This is not your typical eggplant parmesan because it has mozzarella cheese included too! There’s nothing wrong with extra cheese!
Eggplant Parmesan with Mozzarella
Amazingly, it came out delicious! All thanks to my Nanny!
Now, let’s begin! When choosing an eggplant, find one that is firm. If you get one that is already in the process of riping, your eggplant parm will become mushy! Here’s a little secret: If you look at the bottom of the eggplant and see an oval stem end, it’s a male. The female has a circular stem end. Why I’m telling you this? Well, the male eggplants have fewer seeds than the female. So to enjoy the eggplant more, get a male. They’re better!
Begin with peeling off the skin of the eggplant. Next, cut the eggplant into slices about less than 1/4 inch thick. From one eggplant I can feed a family of 10 adults! So, if you’re a small family, you’ll definitely have some leftovers for lunch. Yummy!
But, let me tell you, making this IS hard work! So, after peeling and slicing the eggplant, you want to make sure you take out any excess moisture it may have. With a napkin, firmly press into the eggplant to remove any excess moisture. Too much moisture will causes problems for the next step.
Next, lay them out on a tray. Season them with salt and pepper and sprinkle a little bit of parmesan cheese.
Now for the fun part!
First, beat 2 eggs until yolk seems thoroughly mixed. Next, coat in flour and then, dip in the eggs. Finally, coat with bread crumbs. Don’t forget to get the edges! I think this part was the most time-consuming! Even though it’s a repetitive process, you still want to make sure your eggplant is fully coated.
Once all of the eggplant has been breaded, set them aside. In a skillet pan, heat up some olive oil and throw in a whole garlic clove. Lightly cook the garlic clove until it begins to brown. Then, place the pieces of eggplant into the frying pan. Since, olive oil takes a while to fry food, let it sit for about 2-3 minutes on each side or until you start to see it brown, then turn. Make sure to have a tray with paper towels to catch any excess oil.
Once fried, let them cool. In the meantime, open the 3 cans of tomato sauce and dump them in a saucepan and bring it to a slight boil. While waiting, cut up the mozzarella block into slices. Once the sauce has come to a boil, coat the bottom of the deep dish pan with a tablespoon. Lightly sprinkle some parmesan cheese. Then, cover the bottom of the pan with a layer of eggplant. Next, put a spoonful of sauce and a slice of mozzarella on each eggplant. Continue this process until you’re on the last layer. Make sure to have some sauce left over to coat the top layer after placing the mozzarella slice on the last eggplant. Lastly, sprinkle some parmesan cheese. Set the oven to 350 degrees F and bake for about 45 minutes or until cheese is melted.
Once it is fully cooked, take it out the oven. Let it cool 15 minutes before serving. This can be a main dish with some vegetables or can be made into a sandwich. Either way, it’s a meal you’ll want to make again!
This meal is DELICIOUS! And get this, my family (who are picky eaters) almost ate the whole tray! I’m glad dinner was a success!
Print it out!
- 1 Eggplant, peeled
- 3 cans of Hunt's Italian Herb tomato sauce (8oz)
- 2 Tbsp Parmesan Cheese, grated
- 1 block of Mozzarella Cheese, (12 oz)
- ⅛ tsp Black Pepper
- ⅛ tsp Salt
- 1 cup All-purpose flour
- 2 cups Panko Seasoned breadcrumbs
- 2 large eggs
- 1 Garlic clove
- ½ cup of olive oil
- Preheat oven to 350 degrees F.
- Rinse and cut ends of eggplant. Peel skin off.
- Next, cut the eggplant into slices less than a quarter inch. Remove any excess moisture by patting them down with a napkin.
- Then, on a flat pan tray, place eggplant slices side by side. Season with salt and black pepper. Sprinkle parmesan cheese. Set aside.
- Using wax paper, rip off two sheets to place flour and breadcrumbs. In a bowl, beat 2 eggs until yolk is broken into. Using a fork, dip eggplant into flour first then eggs. Cover with breadcrumbs. Make sure to cover the edges. Set aside.
- In a skillet pan, heat up olive oil and place 1 whole garlic clove. Cook garlic until it browns. Then place breaded eggplant into skillet. Cook each side for about 2-3 minutes or until golden brown and flip. With the same flat pan tray, clean, and place fresh napkins. Place cooked breaded eggplant onto the flat pan to remove excess oil. Let it cool.
- In a sauce pan, dump the 3 cans of tomato sauce. Bring it to a slight bubble. Get deep dish tray. Cut up mozzarella block into slices. Set aside.
- Next, spread the tomato sauce on the bottom of the deep dish tray. Sprinkle parmesan cheese. Cover the pan with 1 layer of the eggplant. Place a tablespoon of sauce on each eggplant and a slice of mozzarella. Repeat on the next layers.Spread excess sauce on the top layer and sprinkle parmesan cheese.
- Cover the tray with aluminum foil. Place in oven for 45 minutes or until cheese melts.
- Finally, serve as a main dish with sides or as a sandwich. Enjoy!
So, want to make something different for dinner? Want to surprise guests with something they never had before? Come and try out this recipe! If you do plan to make it, please post a picture below so I can see!