I can count on one hand the number of times Brandon has requested eggplant for dinner…that would be zero. So imagine my shock when last week he said, “We should have eggplant parmesan for dinner sometime soon.” That was all the encouragement I needed. It was on the menu for dinner this week. I was extra lucky because I went to visit my parents last weekend in Atlanta and came home with great looking Japanese eggplant from the Delkalb Farmers Market.
Now, my greatest problem with eggplant paremesan is how unhealthy it is. The breading and eggplant soak up so much oil if you saute it. I decided to make it my mission to make a tasty baked eggplant parmesan. I think it turned out really well. The breading was crispy and the eggplant was cooked perfectly. Also, it didn’t take too long. I skipped the step of double baking (baking the prepared eggplant with the sauce and cheese). Instead I just added the cheese to the top of the eggplant the last few minutes it was baking and heated sauce on the stovetop and spooned it over the eggplant.
I served Brandon’s over pasta but had mine on its own along with a salad. Both serving methods were great!
Baked Eggplant Parmesan
(Recipe source Bakin’ and Eggs)
2-3 Japanese eggplants or 1 large eggplant
2 tablespoons kosher salt
1/2 cup all purpose flour
Salt and pepper, to taste
2 eggs, whisked together
1 tablespoon water
1 1/2 cups plain bread crumbs (I used a mixture of regular and panko)
1 tablespoon Italian seasoning
1/4 cup shredded parmesan
3 tablespoons olive oil
4 ounces mozzerella cheese, sliced thinly
2 cups marinara sauce
If you’re using Japanese eggplant, cut in half horizontally and then cut each half into 3-4 strips (about 1/4 inch thick). If you’re using traditional eggplant, slice into rounds (about 1/4 inch thick). Place sliced eggplant into a large colander and sprinkle with kosher salt. Let sit for about 30 minutes (eggplant will “weep” some of the water it is holding).
Preheat oven to 400 degrees. Prepare a baking sheet by lining it with foil and placing a wire rack on top. Spray rack with cooking spray.
Heat marinara sauce in a saucepan over medium-low heat.
Wipe salt off of eggplant. Line up three shallow dishes on workspace. Place flour in first dish. Season with salt and pepper. Place eggs and water in second dish. Place bread crumbs, Italian seasoning and shredded parmesan in third dish.
Dredge each eggplant slice in flour, then egg wash, then breadcrumbs. Arrange on prepared baking sheet with rack. Brush tops of each slice with olive oil.
Bake for 15 minutes. Flip eggplant slices and bake for another 10-15 minutes. Eggplant should be tender and easy to pierce. Add cheese to top and continue to bake for about 5 more minutes. If needed, broil cheese for a minute or two to brown.
Remove from oven. Serve over pasta or on its own. Spoon marinara sauce over eggplant slices.
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