I love eggplant for its rich meaty flavor and love it picked fresh in the height of summer. This Easy Eggplant Parmesan is easy to make and delicious with my homemade Meat Lover's Tomato Sauce.
With the added crunch from the breadcrumbs, the creamy texture of the cheese and fresh tomato flavor from the sauce, this easy dish is perfect for Sunday dinner or for any day of the week.
I've grown many varieties in my garden and love it in the oven or on the grill. We are so lucky that it is available year-round.
I remember my father-in-law telling us how much he loved the nightshade cousin to the tomato but would only be lucky enough to eat it for a few weeks out of the summer because it was considered such a delicate tropical rarity in the early 1940s.
Not anymore. There are so many great eggplant recipes but today I share one of my husband's favorites - Easy Eggplant Parmesan.
Preheat the oven to 350°F. Slice the eggplant into round circles about a 1/4 inch thick leaving the skin on. Dip each slice into the egg and then immediately into the breadcrumbs coating each side well. Add salt and pepper to each disc.
In a large sauce pan, heat the oils together to medium high heat. Once the temperature has been reached reduce the heat to medium and add the eggplant slices. Fry each disc for about three minutes a side or until golden brown. Reduce the heat if the temperature is too hot or if the eggplant is cooking too quickly.
Once the eggplant is golden brown remove it to a separate baking dish. Top each round slice with the shredded mozzarella cheese and place it in the oven and bake it until the cheese has melted, about five minutes.
Top each eggplant slice with the Meat Lover's Tomato Sauce and fresh Parmesan cheese. Serve with a side of spaghetti. Bon appétit.
Serves 6. Total time: 30 minutes.