Well anyway, I finally had a day off work and I have been craving eggplant parm for a while now. So of course, I had to make this delicious dish to share with my roommates.
To start, you need one delicious eggplant. Eggplants usually come in two varieties: longer and skinnier, or shorter and wider. I personally find that the longer and skinnier eggplants are easier to work with to make eggplant parm. Once you have the eggplant well cleaned, slice off the ends and slice it up into relatively thin pieces.
Next, prepare a bowl with two eggs whisked together, and a second bowl with Italian or panko breadcrumbs. This is also about the time to start some water for pasta boiling on the stove. Whole grain penne is my pasta of choice!
Prepare a pan with a layer of oil made for frying. Today, I used a refined coconut oil. Heat the oil at a medium level. Using a fork, coat a slice of eggplant first in egg, followed by the breadcrumbs.
Then place the slice in the pan. Continue until the pan is filled to your liking.
Keep a careful eye on the eggplant while it is frying so that it doesn't burn or blacken (unless of course you prefer it that way!) Flip it over once it is golden brown. And don't forget to start cooking the pasta!
Once the eggplant is fully cooked, drain the excess oil by placing the eggplants on a paper towel covered plate.
Now this next step is optional, but I would recommend it. I would also recommend having a helping hand, but that isn't necessary. Place the eggplant on a toaster oven sheet or a cookie sheet, both covered in aluminum foil.
Add some pasta sauce and mozzarella cheese to the tops of the eggplant, and heat it in the oven long enough for the cheese to melt.
Continue frying the eggplant until all pieces are cooked. You may need to add extra breadcrumbs or oil to the bowl / pan as you go. Drain the pasta, and heat up some spaghetti sauce while everything is being finished up / cooling down. Then, get ready to enjoy a delicious meal!
Eggplant Parmagiana:
Serves 5-6
Ingredients:
One whole eggplant
Two eggs
Italian or Panko-style Breadcrumbs
Oil for frying (coconut, vegetable, etc.)
Pasta (one box, your preference)
Spaghetti sauce (24 oz.)
Mozzarella cheese (optional)
Directions:
1. Clean and slice the eggplant moderately thin.
2. Prepare two bowls, one with two eggs, whisked, and the second with breadcrumbs.
3. Prepare a pan with oil and heat at a medium level, and begin boiling water for the pasta.
4. Dip a piece of eggplant in the egg mixture, completely coating it, followed by the breadcrumb mixture. Then place the eggplant into the pan.
5. Repeat step four until the pan is filled to your liking.
6. Begin boiling the pasta.
7. Fry the eggplant until golden brown, flipping as needed. When completely cooked, place the eggplants on a paper towel covered plate to drain.
8. Move the eggplants to an aluminum foil covered tray or cookie sheet, for a toaster oven or regular oven. Spoon spaghetti sauce and mozzarella cheese into the eggplant pieces, and place on the oven at a low temperature (approximately 300) until the cheese is melted.
9. Heat pasta sauce on the stove.
10. Finish cooking the eggplants, drain the pasta, and serve.
11. Enjoy!
