This Eggplant Parmesan recipe is made in single servings to enhance the presentation and separate the flavors.
Make sure you enjoy the separate flavors of this Eggplant Parmesan recipe, the Mozzarella cheese, the sauce, and the crispy eggplant. This dish can’t be cooked in a casserole dish. Subsequently, make the eggplant with a crispy coating and a dollop of sauce topped with a slice of mozzarella. Then garnish with Basil, and you will have a 5-star gourmet dish with a spectacular presentation.
Before we get into the recipe’s crux, I have to talk about a myth about this dish. The myth is that years ago, it was believed the dish helped pregnant women induce labor. Although there is no medical evidence for this, some still think eggplant can soften the cervix to assist in childbirth.
There are many versions of this dish. You can either fry or bake the eggplant. Other variations use different types of cheese and sauces.
You can choose either version you prefer, but the three main ingredients are eggplant, sauce, and cheese.
Ingredients
- 1 Large Eggplant
- ½ Cup Pecorino Romano Cheese
- 5 Slices Fresh Mozzarella cheese
- Fresh Basil for Garnish
- 3 Cups Panko unseasoned breadcrumbs
- 2 tbsp Fresh chopped parsley
- 2 Cups Sifted all-purpose flour
- 3 Eggs
- 10 oz Vegetable or canola oil
- approx 12 oz Tomato sauce Or your favorite Sauce, I used a cheese Pomodoro sauce in the pictures
Instructions
- Skin and slice the Eggplant in slices about ⅝ inch thick
- Lay the Eggplant slice on a paper towel and dust lightly with salt. After 15 minutes flip it over and, salt the other side, and let sit for another 15 minutes. This process extracts all the bitterness from the Eggplant.
- Set up 3 shallow bowls: One with the flour, the second with the beaten eggs, and the 3rd with the breadcrumbs, Pecorino cheese, and parsley.
- Coat each Eggplant slice with flour, then the egg, and finally the breadcrumb mixture. You may have to use slight pressure with the breadcrumbs to ensure you have a Good coating (see Video)
- Fry the eggplant in the oil at 300-325 ℉ until golden brown.
- Place a dollop of sauce on each eggplant, then a slice of mozzarella.
- Bake on a cookie sheet at 300℉ for about 10 minutes to melt the cheese.
- Garnish with Basil and serve with your favorite pasta MANGIAMO!
Variations:
When it comes to cooking eggplant, two popular methods stand out: frying and baking. Frying can yield a crispy exterior while still keeping the inside tender, making it a favorite for many dishes. Baking, on the other hand, allows for a healthier approach, emphasizing the natural flavors of the eggplant.
To enhance your eggplant dish, consider pairing it with a variety of sauces. Options like Roasted Pomodoro, with its rich, concentrated tomato flavor, marinara, known for its classic Italian zest, or the creamy indulgence of vodka sauce can elevate your meal significantly. Each sauce brings its unique character, complementing the eggplant beautifully.
In this particular recipe, mozzarella cheese is the star ingredient, providing a delightful meltiness and creamy texture. However, you might also explore alternatives such as burrata for its exquisite creaminess, provolone for a sharper bite, or fontina, which melts wonderfully and adds a nutty flavor.
If you’re feeling adventurous, you can take this recipe a step further by transforming it into Eggplant Parmesan subs. Simply add an extra layer of your chosen sauce and stack the eggplant mixture between crusty slices of Italian bread or hearty rolls. This creates a satisfying sandwich that’s perfect for a hearty lunch or dinner, combining the classic flavors of Eggplant Parmesan with the convenience of a handheld meal. Enjoy experimenting with these methods and flavors!
Regardless of the version you choose, I’m sure your family or guests will enjoy the Eggplant Parmesan dish almost as much as I enjoyed sharing it with you.
Ingredients
- 1 Large Eggplant
- ½ Cup Pecorino Romano Cheese
- 5 Slices Fresh Mozzarella cheese
- Fresh Basil for Garnish
- 3 Cups Panko unseasoned breadcrumbs
- 2 tbsp Fresh chopped parsley
- 2 Cups Sifted all purpose flour
- 3 Eggs
- 10 oz Vegetable or canola oil
- approx 12 oz Tomato sauce Or your favorite Sauce, I used a cheese Pomodoro sauce in the pictures
Instructions
- Skin and slice the Eggplant in slices about ⅝ inch thick
- Lay the Eggplant slice on a paper towel and dust lightly with salt. After 15 minutes flip it over and, salt the other side, and let sit for another 15 minutes. This process extracts all the bitterness from the Eggplant.
- Set up 3 shallow bowls:One with the flour, the second with the beaten eggs, and the 3rd with the breadcrumbs, Pecorino cheese, and parsley.
- Coat each Eggplant slice with flour, then the egg, and finally the breadcrumb mixture. You may have to use slight pressure with the breadcrumbs to ensure you have a Good coating (see Video)
- Fry the eggplant in the oil at 300-325 ℉ until golden brown.
- Place a dollop of sauce on each eggplant, then a slice of mozzarella.
- Bake on a cookie sheet at 300℉ for about 10 minutes to melt the cheese.
- Garnish with Basil and serve with your favorite pasta MANGIAMO!
