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 weβve ever made. 
so there’s no cocoa or chocolate in it whatsoever or is that a typo? wondering how it gets that rich chocolate color! π
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that – it’s a typo… I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
I just discovered your blog after looking up a recipe for Butterbeer π I love your photos and, most importantly, I want to eat them all! Looking forward to following your blog!
beantownbaker — January 10th, 2014 @ 10:43 am
Glad to have you!
I believe you have forgotten to add the chocolate part of this recipe.
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that. I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
i looove chocolate avocado pudding! i make mine with maple syrup and almond butter instead of honey, but i’ll have to try and mix it up from time to time π
beantownbaker — January 12th, 2014 @ 2:54 pm
Oh I’ll have to try it your way too!
Thanks!! Now I gotta try this…. Can’t wait!
If some one wishes expert view concerning blogging then i recommend him/her to
go to see this blog, Keep up the fastidious work.
Thanks. An abundance of info!
Howdy! This is my first visit to your blog! We are a team of volunteers and starting
a new project in a community in the same niche. Your blog provided us useful information to work on.
You have done a wonderful job!
you are truly a just right webmaster. The web
site loading speed is incredible. It sort of feels that you’re
doing any unique trick. Furthermore, The contents are masterpiece.
you have performed a magnificent task on this topic!
Thanks so much for this recipe! It’s awesome and tastes really good. I wrapped it inside of a dark chocolate shell and they made the most perfect chocolate truffles. Everyone loved them for Christmas! Thanks again.