Did you know that there are white eggplant? A few summers ago, I got some from the local farmer’s market and used them to make my eggplant Parmesan recipe. OMG it was the best eggplant Parmesan I had ever eaten!
I hadn’t grown eggplant in years, but after trying them, I just had to start growing my own white eggplant to use in this eggplant Parmesan recipe.
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Eggplant parmesan recipe
For this recipe, the two eggplant that I had were about 8″ long and about 3-4″ wide.
Preparing the eggplant
Slice the eggplant into 1/4″ slices and lay them on linen tea towels to catch any moisture.
Dab both sides of all the slices with paper towels.
Preheat the oven to 350, or at 325 for a convection oven. Put about a tablespoon of good olive oil on a cookie sheet, and spread it around with your hand.
Dredging the eggplant
In a shallow bowl, beat 4 eggs to start with.
In another shallow bowl, mix some flour with about a teaspoon or so of oregano.
In a third shallow bowl, mix grated parmesan cheese and Italian-style flavored breadcrumbs.
Dredge each eggplant slice first in flour to cover both sides; then dip in the beaten egg; then dredge in the breadcrumb mixture. Place each slice on the cookie sheet, and continue until you have coated all the slices
Baking the eggplant parmesan
Drizzle a little olive oil on the tops of each slice, and bake until golden brown
I baked the slices on air-bake cookie sheets in a convection oven for about 10 minutes. You want the slices to be golden brown on both sides, so if using a regular oven, you may have to flip the slices and extend the baking time. When done, let the slices cool so you can easily handle them.
Cover the bottom of a glass 9 x 13″ baking pan with spaghetti sauce.
Place one layer of slices so they are touching and sprinkle with shredded mozzarella.
Add more sauce and spread it over the slices with the back of a large spoon, then place another layer of eggplant slices on top.
Squish them down a little, and add more sauce if needed and sprinkle with more mozzarella. I was able to make three layers in my baking pan.
Cover the top with more sauce; squish down a little and cover with shredded mozzarella.
Bake uncovered for about 30-40 minutes.
Eggplant parmesan freezes well – that is, if you don’t eat it all in one sitting! This season, I was able to put 24 containers of eggplant parmesan in the freezer to enjoy throughout the fall, winter and early spring.