Ever go to the grocery store and just sit there, staring blankly not necessarily knowing what sounds good for dinner? This is exactly what I did it yesterday. Sometimes it’s helpful to make a list, that way there is purpose when you do decide to go grocery shopping.
After staring blankly at the large produce display, I remembered a recipe that I grew up on, Eggplant Parmesan. Especially when eggplant is in season (see: spring) this recipe will delight and satisfy your culinary senses. Who doesn’t like deep-fried breaded eggplant, fresh tomato sauce with hot Italian sausage, melted mozzarella and parmesan with a sprinkle of fresh basil?
The recipe is a little time-consuming especially when you have to factor in deep frying your eggplant before assembling the recipe in your casserole dish. Even though this dish takes a while to make, everyone will praise your cooking and it makes it all worth it. Especially this recipe if you make it right, you should have leftovers, and who doesn’t like leftovers?
I’ve included the recipe below, with photos that I took with my fabulous Note 9, but you can also use your smart phone and look up any recipe for Eggplant Parmesan; I don’t think you’ll go wrong.
2 tablespoons olive oil
1 package of Italian bread crumbs
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
1/4 pound mushrooms, sliced
3 cloves garlic, minced
3 roma tomatoes, sliced
1 (15 ounce) can tomato sauce (I like to add hot Italian sausage)
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
- Preheat oven to 425 degrees F (220 degrees C).
- Add 2 tablespoons olive oil into your fry pan eggplant slices
- Crack eggs and scramble in small bowl to make an egg wash
- Add bread crumbs in bowl for dipping
- Dip sliced eggplant in egg wash, coat well
- Dip the egg washed eggplant in the breadcrumbs and add to heated pan for frying
- Fry up all your slices of eggplant
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, hot Italian sausage and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices and sliced tomatoes in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven 350 degrees until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.