Fall is here and I have been busy going to farmers markets. I just love all the fresh veggies and the great prices on them as well. There is a near by Farm and I bought the most beautiful large eggplants for a dollar. Can you believe just a dollar? Yep that’s what it cost and that is exciting to me. Because then I stock up on these great buys and cook and freeze meals. So I figured I would make some yummy eggplant parmesan for my family for dinner. It is so simple to make and so warm and hearty, I just love it. My husband works so hard all day , and there’s nothing like coming home to the aroma of a delicious meal cooking in oven and to be able to enjoy eating it. When he walked through the door and got a wiff of the eggplant parmesan cooking , he was one happy man , and even more so when he sat down to eat. I love cooking for people and making them happy. So here’s how I prepared this yummy meal.
As You can see I have prepared easy step by step process to making this recipe with photo’s . For all you people who love to measure everything, I rarely measure anything. I cook everything by eye and taste except baking. Its very simple and hard to fail.
You will need:
2 Can’s Tomato Sauce of choice( I make mine Home made) I used 1 can tomato paste and 2 cans crushed tomatoes
1 large eggplant (sliced thin)
4 eggs(whisk in bowl )
1 1/2 cups italian seasoned bread crumbs (mix with flour)
Flour(mix 1/2 cup with bread crumbs)
1 lb grated mozzarella cheese
parmesan cheese (sprinkle to your liking)
Canola oil (use a generous amount on bottom of large fry pan)
garlic powder (a pinch)
salt pepper(a pinch)
basil(a pinch) Or sprinkle measuring by eye.
Slice your eggplant thin
In a bowl whisk 4 eggs( you may need more)
then in another bowl mix your bread crumbs and flour and lightly sprinkle some garlic powder,salt and pepper, a little basil and parsley. “Don’t be heavy handed”! (give or take you may require more flour and bread crumbs or have left over. I usually need more.
Have your sauce pan with cooked sauce ready.
In a large fry pan genersously pour canola oil or your oil of choice in bottom of pan, on low heat/medium heat for a few minutes.
Now That your oil is nice and hot
Take your slices of eggplant and dip then one and dip one side at a time into egg batter
then into flour and bread crumbs both sides
Next put your slices of breaded eggplant into hot oil until golden brown, flip over until done pat then with paper towel to remove excess oil on a plate
(Have a baking dish ready)Then Take a ladle and spoon a layer of tomato sauce on bottom of pan
Next layer the slices of cooked eggplant , then a layer of sauce,
then spread the grated mozzarella cheese and sprinkle parmesan cheese on top of the layer of cooked eggplant and sauce.
Repeat process until you have used up all your ingredients.
Place in oven on 350 and bake one hour.