Eggplant Parmesan

Ingredients

  • 1 eggplant (medium sized- if you want to make more you can make up to 2-3)
  • 1 cup all purpose flour
  • 1 cup oil (I’m using canola- use any type of frying oil)
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper (coarse would work as well)
  • 1 jar of spaghetti sauce (I’m using prego traditional but any kind would work)
  • 1/4 onion
  • 2 garlic cloves
  • parmesan cheese
  • mozzarella cheese (shredded or whole- either works)
  • 2 tablespoons olive oil

Steps

  1. Dice 1/4 onion
  2. Preheat a small pot with 2 tablespoons of olive oil on medium heat for 1-2 minutes
  3. Add the diced onions into the pot and cook for 2-3 minutes
  4. Then add the minced garlic (I use a garlic press) and 1/4 teaspoon of pepper into the pot and stir to combine for about 30 seconds (not to long or the garlic can burn)
  5. Lower your heat and add the spaghetti sauce
  6. Raise the heat back to medium and cook until the mixture comes to a boil. Cover the pot with a lid
  7. Once boiling lower to low heat and cook for 25 minutes with the lid on making sure to stir periodically
  8. In the meantime cut your eggplant into round slices
  9. Prepare your flour mixture by mixing the flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper and sifting ingredients together
  10. For the egg mixture combine the eggs, 1/4 teaspoon of black pepper and 1/4 teaspoon salt. Whisk to combine.
  11. Preheat a large pan with 1 cup of oil (may need more or less depending on how big your pan is)
  12. Press the eggplant into the flour mixture and then right before frying place into the egg mixture and soak completely
  13. Fry in oil for 1-2 minutes on each side or until a light golden brown color
  14. You can also substitute the flour for breadcrumbs
  15. Once the sauce and eggplants are done assemble the dish
  16. In a square baking dish add a layer of sauce at the bottom, then put down a layer of eggplant. Sprinkle parmesan cheese and mozzarella on top to your liking.
  17. Repeat until all the layers reach to the top
  18. Cover the dish with foil and cook for 25 minutes
  19. If you like the top to be crispy don’t add the foil. Add the top layer of cheese when there are 5 minutes left to bake (this is to avoid the cheese from burning)
  20. Enjoy!

If you like extra crispy eggplant let the sliced eggplants sit in a salt bath for 1 hour to remove the extra water. However, I think it tastes quite delicious without this step.