Betty’s Favorite Eggplant Parmesan
Betty demonstrates how to make Eggplant Parmesan. I have had requests for this dish, and I am sorry it has taken me so long to get around to making it. It is truly delicious and very easy to make.
Favorite Eggplant Parmesan
1 large eggplant
salt
2 eggs, well beaten
1 ½ cups Ritz cracker crumbs (Any cracker crumbs may be substituted.)
hot peanut oil (about 1 ½ tablespoons per skillet of breaded eggplant slices)
24-oz. jar Italian sauce or spaghetti sauce or equivalent amount of homemade marinara sauce (I used Prego brand–Three Cheese variety in 23.5-oz. jar.)
2 cups shredded mozzarella cheese
¼ to ½ cup shredded Parmesan cheese
Peel a large eggplant and cut into ¼ to 3/8-inch slices. Sprinkle each slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip in eggs and coat with Ritz cracker crumbs. Fry in hot peanut oil until golden brown on both sides. Drain on paper towels. (You may need to fry the slices in shifts, adding additional peanut oil.) Place half of the browned eggplant slices into a 12-inch by 8-inch by 2-inch (or similarly sized) baking dish. Spread with half of the Italian sauce. Top with half of the shredded mozzarella and Parmesan cheeses. Repeat layers. Bake at 350 for 20 to 25 minutes, or until mixture is thoroughly heated. It will be bubbly, the cheese will have melted and the eggplant will have softened. Serve immediately with hot baked bread! This is a great vegetarian dish; just use Italian sauce made with vegetables only. It is a delicious departure from pasta with Italian sauce. Enjoy!!! –Betty
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yummy
Looks great Betty,will try soon,Thank you !!!!! :):)
You're a wonderful lady, love to listen to you.
I'm making this recipe this coming week for dinner. It looks soooo good and I can't wait to try it. I know my husband will enjoy it!
I just got some eggplant, and I plan on using your recipe! Thank you for sharing!
yes, jsut fry it with oil and no egg or crackers
Can you not use eggs!
Trying this
I like this recipe. It's practical and you don't need a whole load of ingrediants. Quick and simple.
Keep up the good work.
James from Australia
@hasey6784 Here is a link to the Quick Tip on preparing eggplant for cooking:
youtube.com/watch?v=VbzbPruWnwQ
–Betty 🙂
where is the quick tip link
@BK2ATL I hope you enjoy the recipe!
–Betty 🙂
@JAGUART Thanks for your lovely comment! I really appreciate it!
–Betty 🙂
Thanks Betty! Out of all the YouTube Eggplant Parmigiana vids, yours was the most hand on and practical, so I ran with yours.I'll have to try the Ritz-bag method instead of the pie-plate coating stations next.
@chergilliam518 Thanks for the great feedback! I really appreciate it! It is sometimes hard to get people to believe that eggplant can taste so good in a recipe like this. Thanks for the verification!
–Betty 🙂
@sleepdeprivation78 Thanks very much!
–Betty 🙂
You seem like a real nice lady.
It was…I also use Romano/Parmesan cheese that is the only difference, even my husband likes it and he usually will not say to much when it comes to eggplant…so I highly recommend first time viewers to try it…you have nothing to lose and a new family fav recipe to gain…take care Betty…and happy cooking!