This is my favorite Italian dish. I’ve tried a few different ways to prepare it and this version is definitely my favorite. A little prep work is needed, but it’s pretty simple once you get past the tiny details. To make things move more quickly, you more can use your favorite store-bought marinara sauce. I have a delicious marinara sauce posted as well, if you’d like to use mine. USE MY SAUCE!

This could be made in individual dishes as shown, or you can use a 9×13 Pyrex dish. Adjust the size of your layers to fit the dish you decide to cook with. I like using the individual dishes because it’s easier to scoop out and serve. I think it also cooks more evenly this way.

Ingredients

2 large eggplants, peeled and thinly sliced
3 eggs, beaten
2 cups flour mix
1/2 cup olive oil
1/2 lb. provolone cheese, thinly sliced
4 cups marinara sauce

Instructions

Using a vegetable peeler, peel the skin off the eggplant. Then, using a very sharp knife, thinly slice the eggplant lengthwise. Lay the eggplant out on parchment paper, sprinkle with salt, and let sweat for about 30 minutes. This technique removes the bitterness from the eggplant.

After the 30 minutes, rinse and pat your eggplant slices dry. Have your oven preheating to 400° and 4 cups of the sauce heating in a smaller side pot. Heat oil in a large skillet over medium-high heat. In a medium bowl, whisk the three eggs.

In a large plate, place 2 cups of flour mix. (Flour mix is simply 1 cup of flour, 1 cup of dried store-bought breadcrumbs, salt, and pepper.)

Dip the eggplant slices into the egg mixture, and then into the flour. Place coated slices in the preheated oil, and gently fry the eggplant for about 2 minutes each side, or until golden brown. When removing the eggplant, lay it over paper towels to absorb any excess oil.

Using an individual oven-safe baking dish, you can begin layering this dish. First, I add about 3 tbsp. of sauce to coat the bottom of the baking dish, and then I start the layers:

1st layer: 3 slices cooked eggplant
2nd layer: marinara sauce
3rd layer: 2 slices of thin provolone

Repeat until dish is full, ending with the provolone on top. Place in preheated oven and cook until the provolone cheese is golden and bubbling.

Eggplant Parmesan

Author Catherine

A favorite Italian dish, made even better with special-recipe marinara sauce.

Ingredients

2 lg. eggplants, peeled and thinly sliced
3 eggs, beaten
2 cups flour mix
1/2 cup olive oil
1/2 lb. provolone cheese, thinly sliced
4 cups marinara sauce

Instructions

Using a vegetable peeler, peel the skin off the eggplant. Then, using a very sharp knife, thinly slice the eggplant lengthwise.
Lay the eggplant out on parchment paper, sprinkle with salt, and let sweat for about 30 minutes. This technique removes the bitterness from the eggplant.
After the 30 minutes, rinse and pat your eggplant slices dry.
Have your oven preheating to 400° and 4 cups of the sauce heating in a smaller side pot.
Heat oil in a large skillet over medium-high heat.
In a medium bowl, whisk the three eggs.
On a large plate, place 2 cups of flour mix.
Dip the eggplant slices into the egg mixture, and then into the flour mix.
Place coated slices in the preheated oil, and gently fry the eggplant for about 2 minutes each side, or until golden brown. When removing the eggplant, lay it over paper towels to absorb any excess oil.
Using an individual oven-safe baking dish, you can begin layering. First, I add about 3 tbsp. of sauce to coat the bottom of the baking dish, and then I start the layers:
- 1st layer: 3 slices cooked eggplant
- 2nd layer: marinara sauce
- 3rd layer: 2 slices of thin provolone
Repeat until dish is full, ending with the provolone on top.
Place in preheated oven and cook until the provolone cheese is golden and bubbling.