Okay, after heavy demand for my coveted eggplant parmesan family recipe I am finally ready to share it with all of my favorite peeps. 🙂 At least four generations old, this delicious eggplant parmesan recipe is a family classic. It can easily be doubled or tripled for larger parties.
- 2 large slim eggplant, sliced 1/4″ thick
- 4-5 eggs
- 3 cups Italian bread crumbs
- 1/4 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 2 cloves of garlic, finely chopped
- 1/2 cup hand-torn fresh basil
- 1 1/2 cups of olive oil
- Pasta sauce
The key to making this easy is to have everything prepped and ready to go. Once you start frying your eggplant you’ll be moving somewhat fast.
Beat eggs and set aside. Then, in a separate blow add your breadcrumbs and heat olive oil for frying.
Dip eggplant in egg, then in breadcrumbs and fry until brown. Place on a paper towel to drain.
To create individual serving stacks you will begin by placing your first eggplant round on your baking dish. I am using Williams Sonoma’s large rectangular enameled porcelain baking dish. It’s only $35 and, honestly, everything looks better when baked in this dish.
Once your first layer of rounds are down, top each one with your favorite pasta sauce and parmesan cheese.
Top with another round of eggplant and sauce. Sprinkle with garlic and basil.
Stack with one more round of eggplant and sauce. Top with fresh mozzarella. I like to garnish each of my servings stacks with small fresh basil leaves just to make it look pretty.
Cover with tin foil and bake at 350 degrees for 35 minutes. I love serving this dish with a fresh chopped salad and my Crazy Simple Homemade Bread. If you haven’t made this yet you have to head on over to this post here.
**Additional note**. You may have several rounds of eggplant left over. Use what you have left to layer in a separate baking dish. Don’t worry about creating little individual stackers here. Think of this as a casserole instead. Wrap well with tin foil and freeze for another night. Or, bake it along side your stackers for extras.
From my home to yours, bon appetite!