Classic Eggplant Parmesan
To allow for even cooking, cut the eggplant into uniform slices about ¼ inch thick. Save on time with this dish by using a jar of your favorite pre-made marinara sauce.
Yield: 12–14 rounds, serves about 4 people
Ingredients
- 1 medium eggplant sliced into ¼-inch rounds
- 2 eggs beaten
- 1 cup Italian seasoned breadcrumbs
- ½ cup finely grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oregano
- ⅓ cup olive oil
- 1 cup marinara sauce plus more for the pasta
- 1 cup shredded mozzarella cheese
- 8 ounces dry fettuccine pasta
- Garnish: 4–5 thinly sliced basil leaves, finely grated parmesan cheese
Instructions
- Slice eggplant and layer the rounds in between some paper towels to absorb excess water. Meanwhile, beat 2 eggs in a medium bowl and set aside.
- In another medium bowl, stir together Italian seasoned breadcrumbs, finely grated parmesan cheese, salt, pepper and oregano.
- Dip an eggplant round into beaten egg and then place it in the breadcrumb mixture to coat. Place on a large plate and repeat this process with the remaining slices.
- Heat oil in a large skillet on medium-high. Working in batches of 4, fry the eggplant for about a minute on each side, or until golden brown. Turn the heat down if they start to get too dark. Remove from pan and place on a plate lined with paper towels to absorb any excess grease.
- Once all eggplant rounds are cooked, set your oven to broil. Cover a sheet pan with foil and lay the fried slices on top, a few inches apart. Cover each one with a tablespoon of marinara sauce and top with shredded mozzarella cheese. Place this in the oven to broil for 5 minutes, or until the cheese is nice and melty.
- While the eggplant is cooking, prepare the pasta. Bring 4–6 quarts of water to a boil in a medium saucepan. Once it has reached a rolling boil, add pasta and a pinch of salt. Cook for 12–13 minutes and then strain using a colander. Place 1–2 cups of the premade marinara sauce into that same pan and heat for a few minutes on medium-low. Remove from heat, add the fettuccine back in and stir to coat. Cover and set aside.
- Serve this dish “family style” by placing the pasta onto a large platter and then arranging the eggplant parmesan on top. Garnish with thinly sliced basil leaves and finely grated parmesan cheese. Enjoy.
