The ultimate comfort food and entertaining classic.
Eggplant Parmesan is a fan favorite. Fact. From meat lovers to veggie lovers, this dish goes over well with everyone. You have the meaty, stick-to-your-bones, well-seasoned Eggplant, smothered in finger-licking sauce and ooey-gooey mozzarella cheese. It’s a combo too good to pass up, even by the little ones at the table, so you better put them into something that can stand up to stains as they stuff their sweet little faces.
Walk me through it.
The key to this dish is cooking the eggplant properly; eggplant needs to be cut in thick slices. This gives it more of the meaty texture and keeps it from turning into mush while it bakes. I cut the finger-width thickness. Once you have that down, they’re coated in gluten-free flour, dropped in an egg bath, then dragged through some majorly seasoned bread crumbs.
Next stop is the hot oil. You need the oil H-O-T. Don’t be afraid of high temperatures. Too cold and the eggplant will absorb it like a sponge. You want it hot enough to make a hard crust on the outside, but not so hot that you’re neighbors need to call the fire department. And that my friends, is the most difficult part, frying up the eggplant.
The last and final step is assembling your delicious dinner and baking it off. Now, if you want to take the love factor to another level, you can make your own sauce, but we’re busy people, so don’t feel guilty using your favorite jarred sauce. When I buy it, I usually pick up a pack from Costco-the Paesana one is delicious. Or Rao’s from the supermarket is a sure thang.
Another tip on this perfect-for-entertaining treat: you can make it earlier in the day and leave in the fridge until you’re ready to bake it. Yep, whether you’re entertaining, or need a comfort food fix, this eggplant parm is a winner. Serve with a good bottle of red and a crispy salad tossed in a vinegar based dressing. You’re welcome.
enjoy!
xx
the turnips + tantrums team
Eggplant Parmesan
Ingredients
- 1 eggplant football sized, cut in half 1/4 inch slices
- 1 cup gluten free flour King Arthur Preferred
- 3 eggs beaten
- 2 cups plain gluten free breadcrumbs
- 1 tbsp dried oregano
- 4 tsp kosher salt
- 2 tsp black pepper
- 1 standard sized jar marinara sauce
- 16 oz mozzarella cheese sliced
- 1 cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Fill a sauté pan with enough oil so there is about 1/2 inch in the pan. Start heating it, until the oil is shimmering
- Grab 3 bowls. Add beaten eggs to one, flour with 2 tsp salt & 1 tsp pepper to another, then breadcrumbs, oregano and remaining salt and pepper to the last. Mix each so all their seasoning are evenly distributed.
- Take the eggplant, cover it well in the flour mixture-shake off excess, then dunk in egg mixture, then breadcrumb mixture. Then it heads to it’s last stop for a hot oil bath. Cook on each side until brown, then set aside on a paper towel lined plate. Do the same thing with the remaining slices of eggplant, be sure not to crowd the pan. This is the most time consuming part, it’s downhill to deliciousness after.
- Once all the eggplant are cooked. Pour 1/2 cup of the sauce into the bottom of a casserole dish. Make a layer with eggplant, then sauce, then mozzarella. Continue this for two more layers. After you’ve assembled the last layer, pour the remaining sauce over eggplant, a few more sliced of mozzarella and sprinkle on the parmesan.
- Slide your eggplant baby into the oven and cook for an hour, or until the cheese is starting to brown and get bubbly.
- Let cool for 20 minutes, this helps to keep everything in one piece when you serve, that and you won’t burn yourself with liquid hot cheese and sauce magma.
Nutrition
Recipe Source: turnips + tantrums original recipe.
Looking for another one dish meal? Check out our Chicken and Rice Skillet.