Tuesday, June 17, 2014

New Recipe: Eggplant Parmesan

So I have an extra special recipe to share with you today, my moms eggplant parm. First, I want to share a little story with you. My favorite meal in the entire world is my moms eggplant and I'm pretty sure this craving started at birth because the very last meal my mom ate before going into labor with me was eggplant! So I guess I was destined to always love eggplant. This is a great comfort meal, and when my mom cooks it she makes it in bulk and brings it to a family party. She even makes a big tin of it on Thanksgiving so when we get hungry around midnight, after we've been playing games, we get to have a second meal. So I'll stop raving and get to the recipe, but I couldn't be more excited to share this with you guys.
  • Two large egg plants
  • 1 jar of your favorite tomato sauce
  • 1 package of shredded mozzarella cheese
  • 2 cups bread crumbs
  • 6 eggs, beaten
  • 4 cups oil (we use vegetable oil)
  • plenty of paper towels
  • Preheat oven to 375.
  • On the stove top heat oil on medium heat until hot. I drop a pinch of breadcrumbs into the heated oil, if they sizzle the oil is ready.
  • Lay out a couple layers of paper towels on the counter top (You will place cooked eggplant on the paper towels to soak up grease and cool)
  • Thinly slice the eggplant, I like to slice it a little thinner than the picture below:
  • Crack eggs into a bowl and beat them so they form a egg liquid.
  • Once eggplant is sliced, dip slices into eggs coating all sides, then take egg soaked eggplant and coat it with bread crumbs evenly.
  • Place breaded eggplant into hot oil and cook on each side for 2-3 minute or until brown on each side.
  • Take eggplant out and place on paper towels to cool while you cook the rest of the eggplant.
  • Once all eggplant is cooked, take a long tin (I like to use throwaway tins like these) and coat the bottom of it with tomato sauce, then add a layer of eggplant and top the eggplant with a layer of mozzarella cheese. Continue to layer sauce, eggplant and cheese until all the eggplant is gone. Your top layer should be cheese.
  • Bake eggplant in the oven for 45 minutes or until it's golden brown.
  • Enjoy!!
What's your all time favorite meal?


  1. This looks so delicious! And totally something that I could pull off :) You seem like quite the cook!


  2. Great recipe, I must try it because it looks very appetizing!


  3. YUM! I love using eggplants in recipes they just taste so delicious!

  4. I'm going to try this!


  5. This looks so delish, I may have to try it with a vegan cheese substitute!! :)


  6. All of your recipes always look so delicious!


  7. I'm gonna have to try this! I've never actually made eggplant.
    xo Liz

    Baby Got B.A.


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