Eggplant Parmigiana

Parmigiana is one of my all time favorite meals. If it wasn’t such a labor of love I would probably make it once a week! I like to bake my eggplant instead of frying it so this eggplant parmigiana is nice and light.

Sauce:

1 28oz can whole peeled tomatoes

2 garlic cloves, crushed

2 tbsp extra virgin olive oil

Handful of fresh basil

Salt to taste

Instructions:

Add garlic and extra virgin olive oil to a pot and cook until garlic is slightly golden

Blend your can of whole peeled tomatoes and add to the pot

Add the fresh basil and salt

Cook 25-30 minutes on low heat

Remove garlic when done

Eggplant:

2 medium sized eggplant

1 egg

1 1/2 cups plain bread crumbs

1/2 cup grated parmigiano

2 tablespoons dried oregano

Salt and pepper to taste

1 mozzarella

Instructions:

Peel alternating strips on your eggplant skin and then slice it in thin rounds and add to a bowl, preferably using a mandolin slicer if you have one

Salt them and let sit for 15-20 minutes to release water and then pat them dry

Line a baking sheet with parchment paper and preheat the oven to 375F

Crack your egg in a bowl, add 2 tbsp of water, a pinch of salt and whisk

In another bowl, add your bread crumbs, grated parmigiano, oregano, salt and pepper

Dip the eggplant in the egg wash and then into the breadcrumbs. Do this for all the eggplant and line them on your baking sheet

Drizzle the eggplant with extra virgin olive oil and make for 30-35 minutes

Coat the bottom of a 9x13 baking dish with your tomato sauce and add a layer of the eggplant, then add your grated mozzarella and another layer of sauce

Continue layering in this order until you use all of the eggplant

Top with more sauce and some more grated mozzarella and some grated parmigiano

Bake 375F for 25-30 minutes

Note: always try and pick male eggplant over female eggplant because they will have less seeds. A male eggplant has a round mark at the bottom versus a female which has an oblong mark.