Grandmom Style Baked Eggplant Parmesan Recipes

GRANDMOM-STYLE BAKED EGGPLANT PARMESAN

Steps:

• Peel the eggplant and slice it horizontally into slices no more than 1/4" thick.
• Line a half-sheet pan or large baking pan with paper towels. Lay the eggplant in a single layer and salt generously, front and back. Do another layer of paper towels if necessary. Let the eggplant sit for about 30 minutes. This is a good time to make your marinara and get your mise en place set up for the frying.
• Make your marinara. Preheat the oven to 350°F.
• Set up three flat-bottomed bowls (wide soup or salad bowls work great): one with flour, one with whisked eggs, and one with breadcrumbs.
• Pat the eggplant dry of excess moisture. The salt should have dissolved and mostly absorbed into the eggplant. This is why you don't need extra salt in the recipe. Reserve the sheet pan and line it with fresh paper towels.
• Working one at a time, dredge the eggplant slices in flour, then egg, then breadcrumbs, coating fully and shaking off the excess.
• Heat enough oil in a large skillet to be about 1/8" high in the pan, or slightly less, over medium heat. When the oil is hot, add a few eggplant slices and cook them until golden brown on each side, about three minutes per side. Watch the temperature of the oil. You may need to adjust the heat a little as you go. Drain the cooked eggplant on the paper towel-lined sheet pan.PRO TIP: How do you know the oil is ready? It should be about 350°F. But I don't use a thermometer. I look to see if the oil is shimmering, and drop a pinch of breadcrumbs into the oil. They should sizzle. If the oil is smoking, it is way too hot.
• Spoon a thin layer of marinara into the bottom of a lightly-greased casserole pan. Layer fried eggplant slices to cover the bottom. Do another ladle of marinara over the eggplant. You do not have to fully coat the eggplant. Dollops are fine. Sprinkle a generous amount of the mozzarella. Repeat, layering the eggplant, marinara, and finishing with the mozzarella. Add the large pinches grated Parmigiano-Reggiano or Pecorino-Romano cheese.
• Bake 20 to 25 minutes, until the cheese is melted and bubbly. Serve hot, preferably with a side of pasta, a sprinkle of chopped Italian parsley, and additional grated cheese.

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA

Steps:

• Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
• Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
• Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
• Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
• Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
• Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

GRANDMA'S BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 400°F (200°C).
• Pour melted butter into an 11 x 7-inch baking dish. Set aside.
• Place egg in a shallow dish. Set aside.
• In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
• Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
• Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
• Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.