Eggplant Parmesan Recipe (with my grandfather) – Episode 14 – Reveena’s Kitchen
To make this wonderful recipe…
Place a large pan over medium heat and put in enough vegetable oil to coat the bottom of the pan by 1/2 inch.
Take 2 large/3 medium eggplants, peel them, then slice into 1/4 inch pieces.
Dip the both sides of the eggplant into two-three beaten eggs, then cover both sides in seasoned Italian breadcrumbs.
Place the eggplant slices in the hot oil and saute until golden brown on both sides.
Don’t overcrowd the pan, as it will cause your eggplant to get soggy and oily…you’re after a quick browning just to add flavour and crunch.
Once the eggplant is cooked, let it cool on a baking sheet lines with paper towel to absorb the excess oil.
In a 9×13 baking dish, place the larger pieces of eggplant, then fill in any gaps with the smaller pieces. Sprinkle over 1/2 tsp each of garlic powder, onion powder, dried oregano, and dried basil. Cover with a thin layer of tomato sauce, then sprinkle with grated parmesan.
Repeat with the remaining eggplant.. (eggplant, herbs, sauce, cheese) then cover with aluminum foil and bake in a 325F oven for 30-40 minutes. Then turn the oven off and let sit for 45 minutes in order to let it set.
Serve with pasta and n’joy immensely!
This is also wonderful frozen and then slowly reheated in a 350F oven for 30ish minutes.
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