Eggplant Parm

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There is nothing better than a meal that puts a smile on your face. Something that make you feel good just making it. And Eggplant Parm does just that. I love nothing more than making a dish that has both mozzarella and marina sauce.

Its a wonderful feeling to be able to have a wonderful comfort meal and not have any of the guilt after. I am a true lover of pasta dishes but every now and them pasta is a bit heavy and can get us off track. I know there are some great alternatives such as wheat pasta and quinoa pasta, but sometime I love to switch it up. So I am sharing one of my faves with you to give it a try. I present EGGPLANT PARM!!



What You’ll Need:

2 medium eggplants, washed

1 tablespoon coarse salt

1 cup all-purpose flour

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon pepper

2 cups vegetable oil

2 ½ cups marinara sauce, divided

2 tablespoons fresh basil, minced, plus more for garnish

2 cups low-moisture mozzarella, shredded

1 cup shredded parmesan cheese

8 slices fresh mozzarella cheese

What You’ll Do:

Preheat the oven to 350 degrees

Cut each eggplant into about ½-inch (1-cm) thick round slices and place them on a single layer on a baking sheet lined with a paper towel. Sprinkle the eggplant with sea salt on each side to draw out the water. Place another baking sheet on top of the eggplant and then something very heavy on top of that (this will help to draw out the moisture). Let it sit for 30 minutes.

 Uncover the eggplant and use a paper towel to pat dry and bush off the salt. Place eggplant in a bowl. In a separate bowl mix the flour, oregano, basil, garlic powder, and pepper.

 In a medium pan heat up cooking oil. Coat each eggplant with the flour mixture and cook in the oil until golden brown, 2-3 minutes each side. Then drain on a paper towel to get rid of any excess oil.  

 In a baking dish, pour about 1 cup of marina sauce on the bottom and spread out in an even layer. Place about 8 slices of eggplant and cove with more marina sauce. Sprinkle some basil then top with the shredded mozzarella and parmesan cheese. Continue the layers until you have used all the eggplant. On the top layer add the fresh mozzarella and sprinkle with parmesan cheese.

Bake for 30 minutes, until the mozzarella is golden brown and beautiful. Let cool for 10 minutes. ENJOY !!

When are you going to be making this delish Eggplant Parm??

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Laura CurryComment