Mom's Amazing Eggplant Parmigiana
By thesavvykitchen on March 05, 2014
If I were to tell you my mom's Eggplant Parmesan is the best, I'm sure you would think I was lying. Everyone titles their favorite foods as "the best" or "amazing" or "the world's greatest." But this time is different, guys. Her Eggplant Parmesan really is the best and amazing and the world's greatest. It's requested over and over again in our family for that very reason. It takes some time to prepare so it's sort of a delicacy around our house. She makes it for special occasions like birthdays and holidays, and anytime in between is just pure luck on our behalf!
She crisps up the eggplant, then layers it with her even more famous marinara sauce and lots and lots of cheese. Everything in the recipe is as the Italians say, "quanto basta," or as much as you need. If you need more breadcrumbs, use them. More cheese? Why not. The recipe below is a basic guideline, but don't be afraid to use more or less as you see necessary. But most of all enjoy this deliciousness because with other people around, I guarantee it will be gone before you know it. Oh, and it's even better the next day right out of the refrigerator! :)
- 3-4 large eggplants, peeled and cut into 1/4-inch slices
- 1-2 cups canola oil, for frying
- 3-4 eggs, beaten
- 3-4 tbsp. water
- 3-4 cups Italian seasoned bread crumbs
- 4+ cups marinara sauce, homemade or store-bought
- 1 1/2 cups Romano or Parmesan cheese, grated
- 4 cups Mozzarella cheese, shredded
Spray 10x13" pan and set aside.
Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess.
Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.
Preheat oven to 350 degrees F.
Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.
Bake 1 hour or until cheese is melted and sauce bubbly.
Source: My Mom
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