With all of this rain today I was in the mood for something warm and comforting...crispy golden Eggplant Parmesan topped with marinara and lots of bubbly cheese was just the thing! The eggplant has a crispy golden Parmesan crust, and the inside is tender and meaty. This dish is a comfort food classic and I remember eating a lot of it when I was growing up. It's also extremely easy to make, and can be prepared in advance, making it the perfect weeknight meal. Simply prepare the night before, store in the fridge or freezer, pop in the oven when you're home from work, and you've got dinner on the table in less than 30 minutes!
Makes about 4 servings
1 medium eggplant, cut into ½ inch thick slices
1 jar marinara sauce
2-3 large eggs
2 cups dried breadcrumbs
1 cup flour
1 ½ cup Parmesan cheese
2 cups Mozzarella cheese
Preheat oven to 350 degrees.
Season the eggplant slices with salt and pepper. Mix breadcrumbs and ½ cup Parmesan and place in a small bowl, flour in another, and egg in another.
Heat olive oil in a large skillet over medium high heat. Meanwhile, dredge each slice of eggplant first in flour, then dip into egg, then coat in breadcrumb mixture. Fry eggplant in pan in batches until golden brown, being careful not to overcrowd the pan. Remove eggplant from pan and drain on paper towels.
To assemble the dish, first spread some marinara sauce over the bottom of a baking dish. Add the eggplant to the dish.
Top with more marinara sauce and equal mounds of mozzarella and parmesan on top of each eggplant slice. Add the remaining marinara sauce to the sides and corners of the baking dish.
Put the dish in the oven and bake until the cheese is golden and bubbling, about 20 minutes.
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