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Newly Crunchy
by 
Brandy Nelson

Perfect Eggplant Parmesan Recipe 

3/26/2013

7 Comments

 
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I am so excited that spring is here because we're going to be planting a huge garden in our backyard. We will have almost 30 different varieties of fruits, veggies, and herbs, and I cannot wait to cook with them. There's nothing better than fresh produce!

One of the veggies (or is it a fruit?) I am looking forward to the most is eggplant. I adore eggplant! I know what many of you are thinking. Eggplant?! YUCK! Well, if eggplant isn't cooked properly, it's not all that great. But prepared well, it's AH-MAZING.

I think the most important thing to remember about eggplant is that it is very porous and acts as a sponge. So DO NOT over-salt. Under any circumstance. It will completely ruin the eggplant, making it inedible. Trust me here...I have had some HORRID salty eggplant before!

Also, you don't want to saturate it with too much oil. A light brushing with high quality olive oil is best. Otherwise, you will have oily, greasy eggplant, and that's almost as bad as the salt-lick version.

I make an amazing eggplant parmesan, and I would love to share my recipe with you! Everyone here loves it, except for my husband. He won't even try it because not only is he afraid to give eggplant a shot, he also hates tomato based sauces.

Ingredients:
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
  • 1/2 cup olive oil
  • 1 (6 ounce) can tomato paste
  • 12 oz. water
  • 1/4 cup fresh basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1 clove garlic, crushed
  • 1 teaspoon brown sugar
  • sea salt and ground black pepper to taste
  • 1 (8 ounce) package fresh mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


Directions:
  1. Preheat oven to 425 degrees F. Grease an 8x14-inch baking dish.
  2. Mix Panko, 1/2 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F.
  3. Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  4. Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.
7 Comments
Tara Weigner link
3/26/2013 02:37:36 am

Mmmm Thank you for sharing! I love eggplant parm! I'm envious that you'll be doing a garden. We were just looking at instructions for building raised beds to try a few veggies out ourselves. Something easy 'cause I do NOT have a green thumb. LOL

Reply
mom
3/26/2013 08:15:14 am

That sounds good. Eggplant is pretty tricky.I never would have thought to add brown sugar. I'll have to try it.

Reply
Joanie Clause
2/9/2015 05:16:52 am

Cannot wait to try this!!! I am 56 and have only been eating eggplant for the last 10 years or so.

Reply
helen
4/24/2017 06:43:01 pm

I have been salting eggplant before baking all this time and now I see it's the wrong thing to do! I'm shopping for my next eggplant tomorrow and will try this recipe - it makes sense to me. Thanks for the tips.

Reply
We can link
6/4/2017 10:30:46 am

Reply
Renee
6/20/2017 06:56:21 pm

I loved it but changed it up a bit. Used spicy classico, couldn't get crumbs to stick to Olive oil, Idk what was wrong there so I dipped in egg to coat with crumbs. I then forgot to bake the eggplant 1st and had it in oven at 425 sauce and all. I turned it down after 15. Oh and I was making slightly more eggplant (2pans) so I ran out of parmesan but had leftover Panko mix that I sprinkled on top. It was Very good.

Reply
mary
11/26/2018 10:34:35 am

you must salt each side 15 min per side on papertowels to sweat out the bitterness then rinse salt off trust me this work

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