My Moms Favorite Eggplant Parm Recipes

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MY MOM'S FAVORITE EGGPLANT PARM



My Mom's Favorite Eggplant Parm image

This is a recipe I've been making for over a decade (Ahhh!). I used to make it for my mom when I was growing up. The eggplant is crispy, and salty, while the homemade sauce is a little sweet, and has lots of basil and garlic. Yumm.

Provided by Anastasia G.

Categories     Vegetable

Time 2h10m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 12

1 eggplant
1 (28 ounce) can san marzano tomatoes
1 fresh tomato
1 red onion
2 garlic cloves
1 bunch fresh basil leaf, chopped
1 fresh mozzarella ball
5 ounces parmesan cheese
1 (8 ounce) bottle olive oil
all-purpose flour
salt
sugar

Steps:

  • Ok. So. This is time-consuming but totally totally worth it.
  • First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
  • While the eggplant is sweating, work on the sauce.
  • Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
  • Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
  • Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
  • Simmer for about 30 minutes.
  • While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
  • Get out a bowl of all purpose flour for dredging.
  • Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
  • Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
  • Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
  • Once they're done, it's time to actually build the dish.
  • Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
  • Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
  • Let cool for about 10 minutes.
  • Eat. :).

MOM'S EGGPLANT PARM RECIPE - (4.7/5)



Mom's Eggplant Parm Recipe - (4.7/5) image

Provided by á-36898

Number Of Ingredients 8

Eggplant
Jar Sauce
Mozzarella Cheese (Shredded)
Parmesan Cheese
Italian Seasoned Breadcrumbs
Garlic Salt
Eggs
Cooking Oil

Steps:

  • Peel & slice the eggplant into long slices. Bread in egg mixture and cover with breadcrumbs seasoned with garlic salt and fry in cooking oil. Layer in casserole dish as follows...jar sauce, eggplant, cheese and repeat until out of eggplant. Cover with foil and heat up at 350 degrees for about an hour. Cheese should be melted and sauce bubbly between layers.

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Top Asked Questions

What is the best way to cook eggplant parmesan?
Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce.
How to cook eggplant parmesan with corn flakes?
Instructions Preheat oven to 400F (200C). Pour melted butter into a 11 x 7-inch baking dish. Set aside. Place egg in a shallow dish. Set aside. In a separate shallow dish, combine corn flake 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.
How do you make eggplant casserole at home?
Directions. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg,...
How long does eggplant Parmesan last in the fridge?
Eggplant parmesan can be made and assembled up to 2 days before baking; it can also be frozen for up to 3 months. Did you make this recipe? I'd love to know how it turned out!

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