Eggplant Parmesan

Your italian food craving is resolved here.

I love this recipe, when I feel like treating our bellies this is a good one. I would suggest shredding fresh mozzarella versus store-bought cheese, it tends to melt better with fresh. Another thing is for the panko, I would add in Italian herbs and garlic powder.

Recipe Below

This eggplant parmesan recipe can feed about four people, for more just double up recipe, hope you enjoy! I like to add a side of spaghetti for the side and garlic bread. And if I am feeling really adventurous I will do cheese sticks and a caesar salad for an appetizer, food for thought. :)

• 1 Eggplant

• 1 1/2 cups of freshly shredded mozzarella

• 1/2 cup parmesan

• 2 cups of marinara sauce

• panko bread crumbs

• 1 1/2 cup Buttermilk

• 2 eggs

• Italian seasonings

• Oil for frying, peanut preferred

• Fresh parsley to garnish

In a bowl whisk buttermilk and eggs together. In another bowl put the panko crumbs in and Italian seasonings. Remove the eggplant skin. Slice the eggplant parmesan and dip the eggplant in the egg wash and then panko, repeat.

Heat frying pan, max should be 375°. Put about 2-3 slices in the fryer for about 2-3 minutes, until golden brown. Remove and put on wire rack. Heat the oven up to 375°.

Spray baking dish with olive oil and then spread marinara sauce at the bottom. Start to assemble. Lay one slice down, then add marinara on top then mozzarella, repeat till you have done a 3 layer stop, then add on top the parmesan. Bake until cheese is bubbly, about 20 minutes. Garnish with fresh parsley.