Wow, how is it that I’ve never had Eggplant Parmesan before, until now? It is amazing. Veggies that are deep fried? I’m not sure it’s possible to go wrong. I looked up a couple recipes, and made mine based on what I thought might taste best. We had this when friends came over for dinner last weekend (along with my chicken parmesan & homemade fettuccini alfredo) and they were coming back for seconds of this.
- 1 eggplant, washed and sliced into 1/4” disks
- 1 c. dry bread crumbs
- 1 c. dry parmesan cheese
- 2 tbsp. dry italian seasoning
- 2 tsp. salt, plus a little more for sprinkling
- 3 eggs
- 2 tbsp. water
- Fresh parmesan cheese for topping
- Marinara sauce for topping
- Olive oil for frying
- Lay eggplant disks flat onto large plate or tray. Sprinkle a little salt over them. Let sit for 20 minutes. The salt helps remove the bitter flavor that can come with some eggplant.
- Meanwhile, prep your other ingredients. In a large flat dish, combine dry bread crumbs, dry parmesan cheese, dry italian seasoning, and salt. Mix until well blended. Set aside.
- In another low, flat dish, whisk eggs together with 2 tbsp. water. Set aside.
- In a frying pan or large sauce pan, pour oil into pan until it comes 1/4” up the side.
- After 20 minutes, rinse the eggplant and pat dry. Heat oil in pan to medium high heat.
- Take one eggplant disk and drudge it in the egg wash, and then the bread crumb mixture. Using tongs, lower it into hot oil. Repeat with remaining eggplant disks.They will cook quickly in hot oil! After one minute flip the disks over.
- Once golden brown, remove from oil. Place in pan and cover with fresh parmesan cheese. You can serve it like this with marinara sauce on the side. Or if you need to set it aside for later, or would like to cook it with marinara sauce in the oven, pour red sauce over the eggplant, along with as much cheese as you’d like, and bake at 375 degrees for 10-15 minutes until cheese is bubbly. Let cool before eating.