Restaurant-Style Eggplant Parmesan

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Making Eggplant Parmesan the right way takes a little more time in the kitchen, but the results are deliciously worth it! Breading and frying the eggplant renders it tender on the inside and crispy on the outside. The eggplant slices are then slathered in marinara sauce and mozzarella cheese.  Recipe courtesy of Jerusalem Plaza, Monsey New York.

40m 5
Medium Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Egg

Directions

Prepare the Eggplant Parmesan

  1. Wash eggplant well and cut off stem. Cut lengthwise to one-inch slices.

  2. Set up a breading station and coat eggplant slices with flour, eggs, and bread crumbs.

  3. Fry on both sides over medium heat or spread four tablespoons oil on a cookie sheet and bake on 400 degrees Fahrenheit for 10 minutes on each side.

  4. Place eggplant in 10- by 16-inch pan. Pour thick layer of sauce (about one third of a cup) over each slice. Sprinkle cheese. Bake uncovered at 400 degrees Fahrenheit for 20 minutes.

Credits

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Photography and styling by Peri Photography 

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2 Comments

Briendy Zucker •
Sarah •

Delicious! I froze after step 3 and then defrosted and did step 4 a few days later so that it would be fresh, and it came out amazing!!!