Eggplant Parmesan

Eggplant Parmesan has always been my favorite. Whenever we go to an Italian restaurant this is what I order. So now, instead of going out, I can have it at home. It is so easy to make. You too can have it at home. Make extra like I did and put it in the freezer for nights you crave it like I do or for nights you just don’t feel like cooking. Add a side of pasta, a salad, and garlic bread.
I made lots extra but the recipe below is for one dinner.

Enjoy!
Karen, Stephanie, & Paul

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Ingredients:
2 eggplants, cut into 1/2 inch slices
3 eggs, beaten
1 cup flour
1 – 1 1/2 cups seasoned breadcrumbs
grated parmesan
mozzarella, grated
pasta sauce
Oil for frying

Directions:
Slice eggplant and lay on a baking sheet lined with paper towels. Salt eggplant and let sit for 45 minutes to 1 hour. This will draw out excess moisture and allow the eggplant to fry crispier. Pat dry with a clean paper towel. Remove from wet paper towel.

Preheat oven to 400 degrees.
Heat oil in frying pan. Dredge eggplant in flour, then egg, then breadcrumbs. Add to hot oil. Fry just until browned on both sides. Remove to a sheet pan lined with a wire rack or paper towels

To assemble:
In a casserole dish, add a single layer of eggplant. Top with pasta sauce, sprinkle with grated parmesan cheese and mozzarella cheese. Repeat a second layer on top. Cover with aluminum foil and bake 30 – 35 minutes or until hot and eggplant is tender.

Note:
Spray foil to keep cheese from sticking when it is removed.

hey everybody it’s Karen with food and
family we’re making an eggplant Parmesan
today look at all the eggplant that I’ve
cooked up so far I’ve got a few more to
go but I will need to wait until until I
was here with you to tell you and show
you what I did I’ve got a few here that
I’m taking out of the pan and but I’ve
got a couple more to put
in that’s a lot of eggplant isn’t it but
you know I’m making it up and I’m going
to put it in the
freezer now you can go ahead and cook it
or you can put it in and bake it off
later and I think that’s what I’m going
to do except we’re having one for dinner
tonight okay so I have my eggplant and
you see how thick I C cut it um that
one’s not exactly even but I go between
maybe half an inch to an inch thick now
I’m going to dip this in some flour I’m
going to try to use my Fork so I don’t
mess my hands up too bad and some flour
and I’m just using plain I’m using self
rizing
you can use plain it doesn’t matter and
I’ve got some eggs that I beat up here
and I did add a splash of water into the
eggs
so flour eggs and I’m using seasoned
bread crumbs right into the
oil I don’t think you can see that one
I’ll try to get it in your so you can
see but I have my oven preheated
to
400° now what I’ll do is I’ll put this
in my casserole dish and I’m going to
show you what to do and then I’m going
to put it in that oven and bake it off
I’m going to serve it with a side of
pasta
noodles and I’m using my homemade pasta
sauce
y’all
I canned some pasta sauce the other
day and I’m planning on making more
didn’t make as much as I wanted I made a
big batch too or should I say as
well and
um but it’s so so good I’ve already used
a little bit of it now look here we’re
going to put this in here now I am done
with all of this so let’s move all these
pans shall we I’m just going to set them
right back
here out of our way I’ve got some water
on the stove that’s heating
up and uh I’m going to cook my pasta
sauce in
that I’m sorry my pasta my spaghetti and
that and then I’m going to add some
sauce to it Pop’s is going to be a happy
guy
tonight let me I’m sorry I’m wiping up I
have spelt
flour everywhere so I wanted to wipe
that up so I am going
to I don’t mean to keep turning my back
on you I’m sorry y’all I’m going to get
these fried up and then we’re going to
put it together let’s it doesn’t take
long you just want it Brown real good on
each side because this is going to
continue to cook in the oven so while
that’s doing let’s get the rest of our
ingredients we’ve got our pasta sauce
I’ve got some grated
Parmesan
and yes I set out some mozzarella now
for my dinner tonight I’m going to use
one of my casserole dishes here and I
have some
aluminum that I want to do a up and I’m
going to put these in my freezer I don’t
want
to um use my casserole dishes and put
those in the freezer when I might need
them later and those I can just toss
when I’m finished right okay so let’s
get our stuff here let’s go ahead and
open our pasta sauce and I am going to
Lisa thank you very much
for the jar opener look I’m going
to
use my jar opener and that just popped
right off thank you
Lisa cuz sometimes I do struggle getting
it
open so let’s turn these over yes see
and that’s all you need I don’t have
them I’ve got my Skillet here so at
350 and actually it’s on like
375 and I’m just Browning while those
are Browning we can be putting one
together can’t we yeah give me a second
let me get this rearranged so y’all can
see what I’m doing and I’ll be right
back with you okay oh my goodness y’all
look at all this eggplant that we made
my good goodness that’s going to be a
lot of eggplant Parmesan in it but I’m
excited I love eggplant
Parmesan okay so I’m going to show you
how I put it together I’ve got my dish
and I told you I have my oven preheated
to 400 now I’m going to spray this
dish just
lightly just slightly and I’m going to
work try to work
these
eggplants into this dish like I wanted
it to okay so I’ve got my grated
Parmesan I’ve got some mozzarella cheese
I’ve got my homemade pasta sauce now
y’all I do have this pasta sauce in um a
video I made is chicken parmesan I’m
sorry it was my lasagna and I kind of
tweaked this a little bit I put a little
more garlic and I put some fresh basil
in it and oh my goodness I’ve got some
planted in my little garden my little
herb garden and I thought that would
just ramp it up even more and it was
delicious to begin with okay so we’re
going to start with let’s see how we can
fit these in here I’m going to I’m going
to layer
let’s see I think we can do
this
and let’s see let’s try this one
yes and see what I’ve
done now what I want to do I don’t know
if you can see me or not let me see if I
can move down just a little bit so you
can see I hope you can um I’m going to
put a little bit of my pasta sauce
on it I don’t want to drown it in sauce
yeahall because we’re going to be baking
this and we’re going to have another
layer of
sauce and what I didn’t tell you I
forgot to tell you is when I cut my
eggplant up I laid them out on a baking
sheet on a paper towel and I salted them
so um um it draws out some of that
moisture so it will
allow my eggplants to fry beautifully
but I let them sit for I don’t know it
was close to an hour I think it was and
then I took some dry paper towels and
you know patted them patted them
dry and
um I forgot to tell you
that and I’m going to sprinkle a little
little bit of Parmesan
cheese I love parmesan cheese and we’re
going to put a little bit of
mozzarella I love mozzarella too it’s
not many cheese I don’t like I don’t
like blue
cheese okay then we’re going to come
back with another
layer of I’m trying to get the like
sizes y’all
of eggplant
oh I can’t wait for dinner tonight and I
know pop is going to be excited he loves
pasta he is a big pasta whoa big pasta
fan that’s a big jar
y’all we’re going to put more sauce
we’re just going to repeat
that what we just did
my pasta sauce has little diced tomatoes
in it and I just got a chunk of tomato
on that one that’s going to be so
good we’re going to sprinkle it some
more past uh
parmesan and mozzarella
[Applause]
I’ll put a little bit more on the top
than I did in the
middle cuz I like it and I
[Applause]
can now this would be something good if
you are taking a meal to someone maybe
someone that is sick or um maybe someone
that’s just had a baby or you know
anybody like that an elderly person that
you know that needs a meal you can buy
these little the small
aluminum uh shaped like a loaf aluminum
pans and you could fix just enough you
know if it’s a a single person by
themselves do that take it to them I’m
sure they would appreciate it Okay so
we’ve got that done now I’m going to
cover this with a sheet of aluminum
fil I don’t want want my cheese to burn
and I’m going to put this in that
preheated oven and I’m going to bake it
for 30 minutes 35 minutes or so and I’ll
check it at around 30 and I might just
take
that um foil off and you know what I
want to show you something and I forgot
before I put this full on here I saw
somebody else do this and I thought what
a great idea idea with the cheese on
there let’s spray our
fall I got to get some more spray
y’all I saw somebody else do this
another YouTuber and I thought what a
wonderful idea I don’t remember who it
was and there and hopefully that’ll keep
the cheese you know how when you lift
your foil off and the cheese is stuck to
the foil I hope that will off that so
I’m just going to continue making these
and I think what I’m going to
do is just I’ve got to go get another
can of that I think I’m just going to
put the rest of these together and put
them in my freezer before I bake them
off and um because the eggplant is
pretty much cooked it will continue
cooking and when I get ready for one I
can take it out of the freezer put it
right in the oven and same temperature
but of course with it frozen it’s going
to take it a little bit longer probably
I would say closer to 45 minutes or so
50 minutes or I can let it defrost and
bake it up from there so I’m going to
get these
going and I’m going to get this baked
off and I’ll do my best to come
back and show you what it looks like
after we get it baked see you soon
everybody y’all I have taken this
eggplant Parmesan out of the oven now
look at here in that
beautiful and I sprinkled it with some
of my dried
parsley that I did and I can’t wait to
dig into it pop it’s not here yet but
I’m I’m going to go ahead and serve
myself now as I told you I had the
aluminum foil pans and I actually made
three of these and I snuck over to the
neighbors and took one to them while I
was waiting on this to bake so they’ll
enjoy dinner for a night or two let’s
serve
some pop will get his when he comes in I
can’t wait
to try this
y’all look at that layer I am going to
turn this around for you can you see
down in there a’t that
beautiful so let’s slide this out of the
way now I made some garlic toast and all
I had was regular white bread I put a
little butter on it of course butter and
I put a little bit of garlic powder I
didn’t put a whole lot and just the
tiniest bit of salt and pepper because I
sprinkled a little bit of Parmesan
grated Parmesan on there but a that
pretty piece of uh garlic toast so I’m
going to have a piece of garlic toast I
like this one right here it’s real
toasted
up let’s cut into this let me get my
knife I can’t
wait oh is so tender
y’all and keeping it together and
keeping that skin on just made it help
make it stay
together oh and it’s
hot look at that perfect bite right
there it’s got the sauce the eggplant
the cheese
yeah I am in
heaven no more going out for eggplant
parmesan when I want it this is so easy
to make now I’m going to have some in
the freezer when I want it I’ve got to
have another
bite and um I don’t have to go out and
pay the high price for it at a
restaurant right right so I bought four
eggplant I made 1 2 3 four dishes and
you see they’re too stacked and the
last uh pen that I did I had some
smaller ones left over so the last pen
actually has a few more because you know
toward the end of it they’re real small
so I kind of like tucked them in on that
last one they were getting small slices
let’s try a little bite of this bread
before I
go oh and it’s got that crunch to
it y’all excuse me my rud
manners and getting it all over me
I just hope I’m not wearing
it I appreciate each and every one of
you and I’m so thrilled that you joined
me in my kitchen
today and I look forward to our time
together I like having somebody with me
when I cook and y’all are just the best
friends that I can have in here with me
so but I hope you’ll try this I’m going
to write up uh the recipe and I’ll have
it in the description box below this
video so you can look there for
it I hope you’ll think about getting my
cookbook and I’ll have the link for it
in the description box also I’m working
on book number two now this eggplant
Parmesan will go in number two and I’m
hoping I’ll have it out in the fall I’m
shooting for the end of the year but I’m
hoping
for the fall and if you can if you’re in
the area of um you know
Alabama and
Colombiana on May 4th I’m going to be
down there it’s a farmers market and
trade day and I’m going to be there with
a good friend of mine who’s hosting this
she works for Shelby County Water and
Soil Conservation her name is Kim y’all
have heard me talk about Kim she helps
me with the book she does my editing and
uh so if you can I’ll be there from 900
a.m. to 2:00 p.m. so if you’re in the
area I hope you’ll come by and see
me but I appreciate each and every one
of you and I appreciate all the love and
support that you’ve given me these last
couple of mons and all the prayers they
have certainly worked wonders thanks
everybody I’ll see you soon