When I first met my husband, he was pretty much vegan.
He would splurge and maybe have a dairy product but for the most part he was vegan.
Then he met me. The sweet tea loving, fast food eating, Mississippi girl. “You don’t eat what???? How do you get protein??? ” I’m sure those were a few questions I asked him!
However, after being with me a while his vegan ways went to the way side and he splurged and had meat with me every now and then.
But I also started to lean more towards a vegetarian life style. So I would always joke and say we were half vegetarians.
A few years pass and I realized that going vegetarian and eventually vegan is something that I want to strive and do for my family (still striving!)! We can leave this for another blog day!
So my search began for vegetarian/vegan ideas! At first it was hard, but it got easier as the days went on!
I’ll share more about our eating life style and some recipes I love to try another day, but today I want to share with you the most amazing eggplant parm recipe!
I mean it’s so amazing that my husband could almost eat the entire dish!
Look at that delicious goodness!
Click continue reading to get to the recipe below!
The secret to great eggplant
The secret to this dish is letting the eggplant sweat and also peeling the eggplant!
Take your eggplant. Cut both ends off, peel, and slice into 1/4 a 1/2 inch slices. I prefer my slices to be just under 1/2 inches .
Place your slices onto a cooling rack and sprinkle salt on BOTH sides of the eggplant. Let the eggplant sweat for at least 30 mins!
While the eggplant is sweating go ahead and gather your ingredients to make your breading station. (Recipe will be listed below!)
Also, go ahead and prepare your sauce! Either homemade or bottle is fine! Some times I get fancy, but most of the time I just doctor up a can of premade sauce! Ain’t nobody got time to make sauce on a weekday!
Once your eggplant has finished sweating , let the breading and frying begin!
(I like to use my electric skillet because it’s larger and I can fit a lot in there!)
You want to fry the eggplant for 2 mins on each side.
Spray a 9×13 pan with canola spray, add 1 cup of sauce and then add the eggplant, you want to have the eggplant overlapping each other.
Top with 1 cup of sauce and and mozerella cheese and parm to the top. Cover with foil and bake for 30 mins at 350 degrees. After that’s done, remove foil and bake another 5 mins at 400!
Y’all, talk about amazing!! We literally could eat this every night!! We even go simple and omit the sauce and cheese completely and make sandwiches out of it and even add the eggplant to pizza! It is seriously so amazing!
Eggplant Parmesan recipe
Preheat oven 350 degrees
1 cup flour
1 1/2 cup bread crumbs
1/2 cup parmesan (I use about 1/4 cup if using the green bottle and not fresh) and 1/2 cup extra for topping (1/4 cup if using a bottle)
1 TBS basil
1 TBS parsley
1 jar of sauce (I like extra sauce so I sometimes use 2 jars)
1/3 cup oil
- get 3 separate containers, first one fill with the flour, second beat eggs in, third add bread crumbs, parm, basil, and parsley.
- Peel and slice egg plant and let sit for 30 mins on a wire rack. After 30 mins is over, dab moisture off.
- Take a slice of eggplant and coat with flour, then egg wash, then bread crumbs (making sure bread crumbs are on securely). Repeat process for all slices.
- Heat 1/3 cup oil in skillet. Fry both sides of eggplant for about 2 mins each, remove and set on plate lined with paper towels.
- Take a 9×13 pan, grease and add 1 cup of sauce to the bottom, coating the bottom.
- Add eggplant with eggplant overlapping
- Add remaining sauce and top with mozerella and parmasean, cover with foil
Bake at 350 for 30 mins then uncover and bake 5 more mins at 400.
Serve as is or with pasta or even salad!
Let me know if you try it out and how you get creative with this recipe! Also don’t forget to subscribe and snag your free lunch printables today!