Eggplant Parmesan
This was probably healthy until I fried it and covered it with cheese 🤣🤣
I don't eat eggplant, but my girl doesn't eat chicken, so I had to parm it up 😆 also some of the tomato sauce I made was taking up space in the freezer 😅
This is pretty straight forward and I did it just like I would chicken, well, maybe would have gone extra crispy but that's just my preference...season everything w/ SPPOG before dipping, flour, egg, breadcrumbs, rack them to dry, before frying. You can do a 2nd lap of egg and breadcrumbs if you like a thicker coat.
Fry at tree fiddy until crispy, then rack to let any excess oil drain and preheat the oven to 420°. Layer them in a baking dish, sauce, cheese, and repeat. Bake until the cheese starts to brown, finish with a sprinkle of parsley and scallions, then enjoy! 😁
Making eggplant parmesan at home can be a great way to enjoy a comforting meal that caters to both vegetarians and those avoiding chicken. One key to a delicious eggplant parmesan is selecting the right eggplant: look for firm, medium-sized ones with smooth skin and no blemishes. Before frying, it's helpful to salt the eggplant slices to reduce bitterness and moisture, which helps achieve a crispier coating. Let the salted slices sit for about 30 minutes, then pat them dry before seasoning with your preferred spices like SPPOG (salt, pepper, oregano, garlic powder) before the dredging process. For a thicker and crunchier crust, double-dip the eggplant slices by repeating the egg wash and breadcrumb coating. Using panko breadcrumbs often gives a better crunch compared to regular breadcrumbs. When frying, heating the oil to around 350°F (approximately 'tree fiddy' as jokingly mentioned) ensures the slices crisp up quickly without absorbing too much oil. After frying, placing the slices on a cooling rack instead of paper towels can help keep them crispy by allowing excess oil to drip away. Layering the fried eggplant with your homemade tomato sauce and plenty of mozzarella or parmesan cheese creates a rich flavor and gooey texture once baked. Baking at a high temperature like 420°F helps brown the cheese nicely, contributing to the dish’s appeal. To finish, fresh herbs such as parsley and scallions add a burst of color and freshness, balancing the richness of the cheese and fried eggplant. This recipe is versatile and can be adapted with different cheeses or added spices to suit your taste. It's a fantastic option for meals when you want something hearty, satisfying, and vegetarian-friendly.
