| Prep Time | 30 minutes |
| Cook Time | 1.5 hours |
| Servings |
people
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Ingredients
Breaded Eggplant
- 3 medium eggplants sliced 1/2 inch thick
- 1 1/2 cups flour seasoned with salt and pepper
- 5 eggs beaten
- 3 cups Italian breadcrumbs
- vegetable oil for frying
Tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 4 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 2 14.5 oz. cans fire-roasted diced tomatoes
- 8 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon white sugar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons fresh basil chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon garlic salt
- 1 teaspoon ground pepper
Assembly
- 1.5 lbs. Mozzarella cheese grated
- 8 oz. provolone cheese grated
- 8 oz. Parmesan cheese grated
Ingredients
Breaded Eggplant
Tomato sauce
Assembly
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Instructions
Breaded Eggplant
- Place the eggplant slices on cooling racks in a single layer [tip: place the cooling racks on top of baking sheets lined with tinfoil for easy cleanup.].
- Put the flour in a medium bowl. Season the flour with salt and pepper. Pour the beaten eggs in a second medium bowl. Put the Italian breadcrumbs in a third medium bowl.
- Dip each eggplant slice in the flour, followed by the egg mixture, and finally in the breadcrumbs. Be sure to coat both sides of the eggplant slices. Return them to the cooling racks in a single layer.
- Pour a half inch of vegetable oil into a large skillet. Heat the oil until it registers to 375 degrees [or the oil sizzles when you place the eggplant in the skillet]. Using tongs, place a single layer of eggplant slices in the skillet, and cook for 2-3 minutes on each side, or until golden brown. Remove the eggplant with tongs, and return to the cooling racks. Season with the cooked eggplant with salt. Repeat until all eggplant slices are cooked.
Tomato Sauce
- Preheat the oven to 350 degrees.
- Heat the olive oil and butter over medium heat in a large pan. Add the onion and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
- To the pan, add the crushed tomatoes, fire-roasted diced tomatoes, and tomato sauce. Whisk in the tomato paste until incorporated.
- Stir in the white sugar, Worcestershire sauce, crushed red pepper flakes, fresh basil, thyme, garlic salt, and pepper. Simmer on low for 5 minutes.
Assembly
- Add a thin layer of tomato sauce to the bottom of a 9x13 baking dish.
- Place a layer of eggplant on top of the tomato sauce [you can cut eggplant slices in half, as needed, to cover the surface area]. Add another layer of tomato sauce on top of the eggplant slices. Sprinkle with 1/3 of the mozzarella, provolone, and Parmesan cheeses. Repeat two more times, ending with the final 1/3 of cheese on top.
- Place the baking dish in the oven and cook for 30 to 35 minutes at 350 degrees, until the cheese is bubbly and golden-brown. Serve warm, and enjoy!
Recipe Notes
Our wine choice: the 2013 Castle Rock Pinot Noir. This medium-bodied, delicate red has notes of dark fruit and a touch of spice - a great choice to pair with this delicious eggplant Parmesan! Cheers!
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