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Recipes

Consume Yourself: Eggplant Parmesan

 

Eggplant Parmesan

 

Since yesterday’s post featured Kerri’s signature dish, I figured today would be a good day to share mine with you.

Growing up, my favorite dish was my mother’s Eggplant Parmesan. She didn’t make it very often, but every time she did it was amazing! So when I moved out and got my own place I figured out how to make it for myself. And I must say mine definitely gives Mom’s a run for its money!

I like to add fresh spinach to my Eggplant Parmesan and I use coconut oil to fry the eggplant in, since it’s better for you. (Read more about the benefits of coconut oil here: In My Kitchen: Coconut Oil.)

 

WHAT YOU NEED:

– 2 jars of Marinara Sauce

– 3 cups of Mozzarella Cheese, shredded

– 5 oz. of fresh Spinach (about 1/2 a bag)

– 2 Eggplants, peeled and sliced

 

For the Breading:

– 2 cups Italian Style Bread Crumbs

– 1 cup White Wheat Flour

– 1/4 cup Grated Parmesan Cheese

– 1 tsp Italian Seasoning

– A generous dash of Garlic Powder

– 2 Eggs

– 1/2 cup of Milk

– Ground Black Pepper

– Salt

– Coconut Oil, enough for frying

 

**This recipe produces a large amount of Eggplant Parmesan. More than likely, you will have enough to make two trays of it.

 

LET’S BEGIN:

The night before you plan to make this dish, peel and thinly slice the eggplant. Place in a large bowl.

Eggplant In Bowl

 

Sprinkle a little salt over the eggplant.

Salt On Eggplant

 

Fill bowl with water and let eggplant soak overnight in the fridge. (Soaking the eggplant the night before helps to cut some of its acidity, which helps to reduce heartburn after eating it. It’s a little trick my Mom taught me.)

Putting Water In Eggplant Bowl

 

The next day, gather ingredients.

Eggplant Ingredients

 

In a large mixing bowl, add the egg, milk and a dash of black pepper.

Egg Mixture

 

Stir ingredients together and set bowl aside.

Stirring Egg Mixture

 

In another large mixing bowl, add the bread crumbs, flour, grated Parmesan, Italian Seasoning, 4 dashes of black pepper and garlic powder.

Bread Crumb Mixture

 

Stir ingredients together and also set this bowl aside.

Stirring Bread Crumb Mixture

 

Heat frying skillet to 350 degrees and add enough coconut oil to cover the bottom of the skillet. Once the oil is hot, begin breading the eggplant for frying.

To bread, dip the eggplant in the egg mixture and coat well.

Coating Eggplant In Egg Mixture

 

Then place the coated eggplant in the bread crumb mixture, also coat well.

Breading Eggplant

 

Place the breaded eggplant on frying skillet. (While eggplant is cooking, preheat your oven to 350 degrees.)

Frying Eggplant

 

Fry both sides of the eggplant evenly, until golden brown.

Browning Eggplant

 

Place the cooked eggplant on plate covered with a paper towel to soak up excess oil.

Eggplant On Plate

 

Grab a large, shallow baking pan (or two) and begin to assemble the Eggplant Parmesan.

First, pour a thin layer of marinara sauce on the bottom of the pan. Spread evenly.

Marinara In Tray

 

Next, add a layer of the fried eggplant.

Fried Eggplant In Tray

 

Then add a generous layer of fresh spinach.

Fresh Spinach In Tray

 

Sprinkle a thin layer of mozzarella cheese on top of the spinach.

Layer Of Cheese On Spinach

 

After that, pour a generous amount of marinara sauce on top of the spinach and cheese. Make sure its spread evenly and covers the other ingredients.

Marinara Sauce Layer

 

Repeat layers until the ingredients are gone.

Make sure to the top the dish off with a generous amount of mozzarella cheese and grated parmesan.

Cheese On Top

 

After the dish is assembled, place in the oven.

Place In Oven

 

Cook at 350 degrees for 40-45 minutes, or until cheese is melted and bubbly.

Finished Product

 

Serve the eggplant with a fresh salad, garlic bread and a glass of wine and you’ve got yourself a fine Italian feast!

I hope you all enjoyed my go-to recipe. We shared our signature dishes with you…now share yours with us! We’d love to hear about your culinary masterpieces and feature them on our blog.

In keeping with the Italian theme, Ciao!

– Jessica

 

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Discussion

6 thoughts on “Consume Yourself: Eggplant Parmesan

  1. I love the step by step photos and your egglant parmesan looks wonderful!

    Posted by IamSimplyTia | December 6, 2011, 11:33 AM
  2. Great recipe and post! I actually prefer fresh mozzarella but I like the addition of spinach. Looking forward to trying this!

    Posted by Paggi Pazzo | December 6, 2011, 1:31 PM
  3. I agree the addition of fresh spinach sounds good. I like to use sauce from the jar too but I doctor it up with other spices/herds and additional cans of diced tomatoes which cook while I’m frying the eggplant. I love how you make recipes healthier. -Abby

    Posted by Abby | December 6, 2011, 2:30 PM

Trackbacks/Pingbacks

  1. Pingback: How-To Make Cooking More Enjoyable (And The Benefits) « simplyjessicakate - April 24, 2012

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