This recipe comes from our Aunt Rose, who makes the best eggplant parmigiana. Her secret is that she bakes it, so it’s less greasy than the traditional fried eggplant parm. When we were kids we always went to Aunt Rose’s house for Easter. She would make a traditional ham dinner, but she always had an Italian side dish. We fell in love with her eggplant parmigiana and finally got the details on how she makes it.
Eggplants have amazing health benefits. They are full of vitamins, nutrients and minerals, and have very low cholesterol and no fat. They are a good source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese.
Most of eggplant’s powerful health benefits are found in the beautiful purple skin. Eggplant skin contains nasunin, a phytonutrient which helps protect brain cell membranes. Nasunin helps prevent neuroinflammation and facilitates blood flow to the brain.
High in fiber, eggplants are linked to a reduction in heart diseases and help eliminate LDL cholesterol. Plus, they taste great.
Eggplant Parmigiana
Ingredients
- 1 eggplant sliced into thin rounds
- 1/2 cup flour all purpose
- 1/4 cup milk
- 1 egg
- 1 cup bread crumbs seasoned
- 1/2 cup olive oil
- 1 cup tomato sauce
- 1/4 cup parmesan cheese grated
- 1/4 cup Italian cheese blend shredded
Instructions
- Preheat oven to 375 degrees F.
- Set out the following ingredients in an assembly line. A plate with the flour, a bowl with the milk and egg combined, a plate with the breadcrumbs, and an empty plate for the final product.
- Dredge the eggplant rounds in flour, dip them in the egg mixture, then into breadcrumbs, and then arrange on a plate.
- Prepare a baking sheet with parchment paper and a generous amount of olive oil. Place the eggplant in a single layer on the baking sheet.
- Bake for 20 minutes. Turn them over and bake for another 20 minutes.
- Remove from the oven and raise the oven temperature to 425 degrees F.
- Prepare a baking dish (we used a Pyrex dish) by spreading on a little tomato sauce as a base. Arrange a layer of the baked eggplant, spoon a little dollop of tomato sauce onto each round and sprinkle with a little parmesan cheese. Build up layers until you use all of the eggplant. Then cover the top with a softer cheese such as mozzarella or an Italian blend.
- Bake until cheese is brown and bubbly, about 10-15 minutes.
Notes
- You can prepare the uncooked eggplant in advance and keep in the refrigerator until ready to bake.
- Be generous with the olive oil as the eggplant will absorb quite a bit.
- Use regular olive oil, not extra virgin. Regular olive oil is better for cooking. EVOO will smoke.
- Don't use too much tomato sauce. You want to be able to taste the eggplant.
- Don't smother it in cheese, use it as an accent.
- This goes great with a side of pasta or on its own.
