Mom’s Eggplant Parm
Serves 6
40 mins prep
60 mins cook
100 mins total
Mom’s Eggplant Parm 🤌 She’s all of our Nonnies now. I hope you save this, make this, and feel all of the comfort and love being sent from my family to yours. Ps - my mom doesn’t even use a recipe, she wrote this up with her best accuracy 😉 In Nonnie’s words: Ingredients: 2 or 3 medium eggplants 2 quarts of homemade marinara sauce. If I don’t make it myself I use Rao’s marinara 2 (16 ounce) blocks or bags of mozzarella cheese, shredded Eggs for dipping the slices Seasoned bread crumbs Extra virgin olive oil Directions: Peel the eggplants and slice crosswise about 1/4 inch thick. In a shallow bowl, wide enough to hold the largest slices, whisk about 4 eggs and add a little water. Refill bowl with eggs as needed - You will probably use about 8-12 eggs total. Add the seasoned breadcrumbs to another shallow bowl or large plate The traditional way is to heat evoo in a large frying pan over medium - medium high heat. Doing this in batches, dip the eggplant slices in the egg and then the bread crumbs. Fry the slices a few minutes on each side until brown and crisp. Drain on a paper towel lined plate. The healthier way and the one I use now: line 1-2 large cookie sheets with foil and lightly coat the foil with evoo. Dip the eggplant slices in egg and then the seasoned bread crumbs. Place them on the cookie sheet. Drizzle the tops of the eggplant with evoo. Bake at 325 degrees for about 3 minutes on each side. Then put under the broiler for about 2 minutes for a crisper coating. The broiler step is optional. Place on a plate while the others cook. Pour a thinish layer of sauce in the bottom of a casserole dish. Too with eggplant slices, another layer of sauce and a generous layer of shredded mozzarella. Continue until all slices are layered. The top layer should be shredded mozzarella. Cover casserole pan with foil, Bake in a 350 degree oven for 30-40 minutes removing the foil for the last 10 minutes. Before baking the layered slices The eggplant can be frozen for later use, covered the cooked and broiled eggplant with Saran and place in a freezer bag. Thaw before layering and heating. . . #comfortfood #eggplantparm #familyrecipes
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Peel the eggplants and slice crosswise about 1/4 inch thick. In a shallow bowl, wide enough to hold the largest slices, whisk about 4 eggs and add a little water. Refill bowl with eggs as needed - You will probably use about 8-12 eggs total. Add the seasoned breadcrumbs to another shallow bowl or large plate. The traditional way is to heat extra virgin olive oil in a large frying pan over medium - medium high heat. Doing this in batches, dip the eggplant slices in the egg and then the bread crumbs. Fry the slices a few minutes on each side until brown and crisp. Drain on a paper towel lined plate. The healthier way and the one I use now: line 1-2 large cookie sheets with foil and lightly coat the foil with extra virgin olive oil. Dip the eggplant slices in egg and then the seasoned bread crumbs. Place them on the cookie sheet. Drizzle the tops of the eggplant with extra virgin olive oil. Bake at 325 degrees for about 3 minutes on each side. Then put under the broiler for about 2 minutes for a crisper coating. The broiler step is optional. Place on a plate while the others cook. Pour a thin layer of sauce in the bottom of a casserole dish. Top with eggplant slices, another layer of sauce and a generous layer of shredded mozzarella. Continue until all slices are layered. The top layer should be shredded mozzarella. Cover casserole pan with foil, Bake in a 350 degree oven for 30-40 minutes removing the foil for the last 10 minutes. Before baking the layered slices: The eggplant can be frozen for later use. Cover the cooked and broiled eggplant with Saran wrap and place in a freezer bag. Thaw before layering and heating.
