Even though this is a technically a veggie dinner – Eggplant Parmesan still has a way of feeling like a hearty meal. So next time you’re in the grocery store – grab an eggplant! Fry it up, add sauce, top with cheese, pour a glass of red wine and voila! Dinner is served!
1 large eggplant, peeled and cut into 1/2 inch slices
24 ounces marinara pasta sauce
1 cup shredded mozzarella cheese
1/2 cup flour
1 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon and 1/2 teaspoon salt
1/4 teaspoon pepper
Place peeled and sliced eggplant in a large bowl. Fill with water and 1 tablespoon of salt. Side aside for 20 minutes.
In the meantime, in a small bowl add 1/2 cup of flour. In a second small bowl, add 2 eggs and 1 teaspoon of water. Whisk together. In a third small bowl, combine breadcrumbs, grated parmesan cheese, 1/2 teaspoon of salt and pepper.
Remove eggplant from water. Coat each eggplant slice in flour, then dip slice in egg mixture and then coat in breadcrumb mixture.
In large skillet, heat vegetable oil over medium-high heat. Using tongs add crusted eggplant slices into oil. Fry eggplant for 3 minutes per side. Remove eggplant with tongs and place on paper towel.
Arrange fried eggplant in oven-safe pan. Top with sauce and mozzarella cheese. Broil until cheese is melted. Serve with favorite pasta.