Monday, January 21, 2013

eggplant parm

I don't know what he did but my husband made the best eggplant parm for dinner the other night. We are talking melt in your mouth eggplant parm.

I am a very lucky lady and there is not a day that goes by that I don't realize this and am entirely grateful. I am blessed to have a loving husband.. and more so, a loving husband who knows his way around the kitchen. We don't really have assigned "tasks" in our house - we help each other out. I tend to make meals just because my schedule allows it more so than his.  But there are days when he volunteers to take on the entire task of dinner and boy oh boy did he whip up something gooo-oood this time.

unforunately, did not photograph well... don't let that stop you. the taste is there...

Melt In Your Mouth Eggplant Parm
4-6 servings

1 medium eggplant
1 "egg" or egg (see Note below for replacement)
Parsely, dry
1/4c flour
Olive oil
2c sauce (homemade or jarred - use your favorite)
1.5c mozzarella cheese
1/4c parmesan cheese

1. Peel and slice eggplant. Generously salt slices of eggplant. Place in a colander with paper towel between each eggplant layer. Place heavy objects on top layer (we used a canister, coffee container and my jar of homemade cleaning solution). This will help press out the liquid. We left the colander on the counter and placed a towel underneath, but if you don't need your sink, you can place it in the sink. Press for at least 2 hours.
2. Meanwhile, you can start making your favorite sauce. Or, if using jarred, go for a run, play with the kids, walk the dog... you get the idea.

Preheat oven to 350 degrees.
3. Wipe the salt off eggplant - squeeze eggplant very well. (Hubs even rinsed some eggplant because there was a lot of salt on them. This might seem counterproductive - but it works - trust me. Just squeeze at end so eggplant is dry (whether you rinse or not)).
4. Set up your station for breading the eggplant: on one plate or shallow bowl beat an egg or make a fake egg (like we did) using Egg Replacer; in a second plate or shallow bowl place breadcrumbs seasoned with salt, pepper, dry parsley and the flour.
Note: hubby made what would be the equivalent to one egg and ran out. He then just used milk to coat the eggplant. So if you don't want to use any egg or faux egg, you can use milk.
5. Dip eggplant in "egg" then breadcrumbs until all eggplant is coated.
6. Coat bottom of a large saute pan with olive oil. We did not fry the eggplant. Just fry it until both sides are crisp and set on paper towels to soak up any excess oil. Then place eggplant on a baking sheet and put in oven for 10-15minutes.
7. Once eggplant is done cooking, it is time to assemble. Layer sauce on the bottom of an oven safe dish. Layer eggplant on top of sauce, followed by some mozzarella. Continue to layer in the sauce, eggplant and mozzarella fashion. For the final layer, end with sauce on the top, sprinkle parmesan cheese and any remaining mozzarella.
8. Bake for 35-35 minutes in 350 degree oven.
We served with pasta and Italian bread

Eggplant parm is something we both love to eat - but we don't eat it too often - makes it more special, I think.
What's a favorite food or meal of yours that you have every so often?


  1. I wish my husband ate eggplant parmesan, let alone make it. You got a keeper both in husband and recipe.

    1. Thank you so much! I'll keep both around for a while haha
      There are definitely a few recipes that I still love and he does not enjoy and vice versa - on occasion we have two separate dinner nights where I have what I want and he has what he wants this way we both win.
      Thanks for stopping by!


Pin It button on image hover