I absolutely love Eggplant Parm... actually I absolutely love MY recipe. I don't know if it's the serious extent I take the seasoning or if I've just been disappointed too many times by soggy slimey restaurant attempts.
I love how the eggplant melts in your mouth and the salty crunchy combination of the breading... I prefer a little bit of sweet marinara on top and a little mixed in with the pasta. And of course a nice nutty parmesan is key!
I tell myself that even though it's technically a fried dish... I get extra points for it being a fried vegetable!
I really hope you enjoy this recipe as much as I do!
Eggplant Parm
Ingredients:
1 large eggplant or 2 smaller ones (cut into similar sized circles or crescents)
2 eggs (beaten with a tiny bit of water)
breadcrumbs
salt & pepper
garlic powder
dried parsley
vegetable oil
1 handful thin spaghetti
1/2 a jar of good marinara
pinch of sugar
garlic powder
shredded parmesan
Prep work:
You'll need the usual breading station set up. A bowl for the eggs, a bowl for the breadcrumbs and large plate or baking sheet for the breaded eggplant. Also you'll want a baking sheet to put the fried eggplants on, once you're done frying you can sprinkle with parm and pop in the oven to melt cheese.
Directions:
Season the egg mixture with salt and pepper and the breadcrumbs with salt, pepper, garlic powder and parsley. Dip cut up eggplant into the egg mixture and then into breadcrumbs. Get your water boiling for your pasta and start heating up the oil. You'll know the oil is hot enough by dropping a few drops of water in and if they sizzle up immediately, you're good to go.
Add pasta to water. Pour marinara in small sauce pan and season with a little sugar and some garlic powder. Heat on low. Once pasta is cooked, drain and place back into the same pot, add just enough sauce to coat pasta nicely.
Fry the eggplant in batches, flipping when brown.
Once you're done frying, sprinkle parmesan on top of eggplants and pop under the broiler for a just a minute or two so that the cheese melts.
Plate pasta and eggplants. Spoon marinara over eggplant and sprinkle with a little more cheese. DELISH!
