Side Dishes

Eggplant Parmesan

NOSTALGIA…

Eggplant Parmesan, makes me feel nostalgic.  This is definitely a dish that brings me back to my childhood (my mom’s Eggplant Parm), to early days of marriage to fun times at Malabar Farm when we would have our annual Pig Roasts and this was always on the menu.

Our Girls…

As I was thinking about this post and feeling nostalgic, I recalled a night a few weeks ago when we had all three girls come into our room and sit on our bed and talk about life, wedding plans (we had actually just come back from the food tasting) and watch U Tube videos.

Yes, there was laughing and maybe a bit of a “minor” argument over something, but that was okay!  I have really come to just appreciate those moments and cherish them.

I love those times.  They don’t happen often anymore, and as I sat there I held my breath hoping the moment would just last a little longer…We all have those memories, moments that we are in and at the time able to just appreciate.

Of course, I know for all you Moms and Dads in the throws of young children it’s hard to stop the merry-go-round long enough to savor the moment, but hopefully you are able to find those moments here and there and grasp on to them!

As I think back to those times, I didn’t do that as much as I should have and now seem to have such a “blank” in my memory.  In all the busyness I was always looking ahead to the next thing, instead of appreciating the moment…Oh well, there you go, my advice for the day…

Well, back to the Eggplant

I love this dish and love to make it.  I can’t resist eating the eggplant pieces when they first come out of the oven, before I have assembled the dish.  They are crunchy and so flavorful, YUM!!!!  I do like baking the breaded eggplant rather than frying.  This cuts down on the amount of oil, and mess and just makes it so much easier to prepare.

As a little aside, and story of an “epic fail”, when we made this dish during one of our cooking days, I put this in the oven and then totally forgot about it until about an hour or so later…so that is why I don’t have an “after” picture of the eggplant in the pan.  Yes it happens to all of us. 

I am including a link here for some baking dishes, I always remember the pan my mother used for her eggplant, it was also the same pan she made pizza in as well as her “Scacciatta”.  (Be sure to check it out).  Although for my eggplant I will usually use a 13 x 9 pan if I am just making it for our family.

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Eggplant Parmesan
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Grab a colander and layer eggplant in bottom then sprinkle them with kosher salt and repeat layers, put colander in the sink and let eggplant sit for 20 minutes (this will get moisture out) , after you have let it sit, push down to get all moisture out, then lay on paper towels to dry. Blot to dry.
  2. In 3 containers put out flour, eggs and bread crumbs. Prepare a baking sheet with olive oil and preheat oven to 350 degrees. Dip eggplant slices in flour, egg and then bread crumbs and place on baking sheet. Continue until all eggplant are done (you may need 2 baking sheets)
  3. Prepare a baking sheet with olive oil and preheat oven to 350 degrees.
  4. Dip eggplant slices in flour, egg and then bread crumbs and place on baking sheet. Continue until all eggplant are done (you may need 2 baking sheets)
  5. Cook eggplant until crispy, you don’t have to turn over, about 10-15 minutes.
  6. In a 13 x 9 baking pan cover the bottom with a layer of sauce and then layer cooked eggplant , next put a layer of onions, parmesan and mozzarella.
  7. Repeat this until all eggplant are used up, ending with a sauce layer and cover with mozzarella and parmesan.
  8. Bake for 25-30 minutes in a 350 degree oven.
Recipe Notes

This dish is really best if you take it out of the oven and let it sit for 10-15 minutes before serving.

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2 thoughts on “Eggplant Parmesan

  1. Your eggplant defy gravity 😀

    So how could I use a ‘pizza/scacciatta
    Pan? I’d love to make a bigger size(always thinking of the next church luncheon!)
    But the sides don’t seem high enough..

    When you say ‘tomato sauce’ do you mean what you’d put on pasta (like your homemade) or plain tomato sauce which I’d buy in a can?

    The thin onions look nice- do they get very soft after cooking? Too many don’t like raw or crunchy…..
    Thank you ! Xo

    1. Hi Cindy, the pan I use does have higher sides (it was mom’s old one that she gave to me) and it is bigger than a 13 x 9 but with sides. You can probably get 3 good layers in there. I use my marinara sauce that we make and “can” each summer. Your choice with what sauce you would like to use. As far as the onions go, I think that it is not the same without the onions!! I love the flavor that the onions give the dish. They do cook up and get soft and do “soften” in their taste as well. They don’t have the pungency that raw onions would have. Thanks checking us out!!! 🙂

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