Eggplant Parmesan
Today I’m featuring another recipe from Hubby’s mother. Hubby loves eggplant parm. It’s another one of the things his mom usually makes for us when we’re in town because she knows how much he loves it. Recently, we requested the recipe from her and Hubby made it at home all by himself.
Hubby likes to claim this is a healthy recipe since it’s vegetarian. I would not call this healthy, but it sure is delicious. Hubby used Panko bread crumbs because that’s all I keep in the house. I really this they give a much better texture than regular bread crumbs. If you wanted, you could make this with meat sauce if you feel like it needs some meat. Eggplant is a very meaty vegetables, so I think it’s fine without it.
This recipe also freezes really well. I wish I had thought of that back when we did our kitchen renovation and stocked up on frozen food. Since this makes a whole casserole dish, we ate it for leftovers all week. But if you don’t like leftovers, just portion it out into individual tupperware containers and freeze it after it has cooled completely.
Eggplant Parmesan
Yield: 12 servings
Ingredients:
Sauce (1 large jar or homemade)
1.5 lb. eggplant, look for long slender firm eggplant
2 eggs, beaten
1.5 cups Panko cread crumbs, seasoned with salt and pepper
Cooking oil
1 lb. mozz shredded or thinly sliced
1/4 cup parmesan grated
Directions:
Preheat oven to 425.
Peel eggplant and slice about 1/4 inch thick. Dip into egg and let it drip off, then into bread crumbs. Set aside on a sheet of waxed paper.
Heat a jelly roll pan with enough oil to cover the bottom in the oven. When hot, add eggplant but see sure not to over-crowd the pan. Cook until nice and brown and crispy, then turn. Drain on paper towels.
Turn oven to 400.
Layer in a 13x9 baking dish 1/3 sauce, 1/2 eggplant, 1/2 mozzarella cheese, repeat, end with last 1/3 sauce. Sprinkle parmesan on top.
Bake uncovered for 15-20 min.
Recipe from Hubby's mom
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
The pops are so cute!! Love the colors you used to decorate them with.
Thanks! I just wanted something springy and fun.
Looks adorable!!
These look amazing! Great job. I don’t know if I’d have the patience 🙂
It really helped to break it out into steps. And the help from Hubby was big. If I had to do all 80 of them myself, I probably would have given up half way through…
Holy cow… 80 of them?! You’re a trooper!
Those turned out great though!
They’re SO cute! I love all the different sprinkles you used!
Those are just too cute…and tempting!
Those are incredible!!! great job!!!
Very pretty! I’ve seen those brownie molds. I’m waiting to grab one when I get one of those 40% off coupons.
Glad to hear your MIL had a wonderful party.
~ingrid
Very cute! These look great!
What a cute idea! I love all the bright colors!
Lovely job! Thank you for posting my link. I like your color combination and the flower pots for displaying the brownie pops. Very creative!!
Have you ever tried to freeze them after you dipped them in chocolate? I am thinking of making some for a wedding but wouldn’t have time to dip them on the day of the event.
Lisa, I have not done that for brownie pops before. But I have frozen cake balls which are also covered in chocolate. I would assume it would work just fine. You could always make a small batch to test it out. Definitely let me know how it goes!