So, I have to thank my cousin Alison for giving me the eggplant and my cousin Anita for the gist of the recipe. As everyone knows I can’t follow a recipe to save my life so this is my twist on it. If you notice I sprinkle the Parm on the eggplant rather than adding it to the breadcrumb mixture…and no I wasn’t being creative:) I just forgot to add it at the time and improvised 🙂 Luckily Rich loved it! He actually said he likes this better than my lasagna and I am still trying to figure out if this is a compliment or not…hmmmm 😉
Eggplant parm…a new staple joining the summer ranks of baseball, boating, camping, road trips, food made fresh from the garden, the IOWA STATE FAIR, the END of school and sadly,the BEGINNING of school, AND best of all…..we welcomed 2 new bouncing baby BOYS into the family (and an old gal too!)
WELCOME TO THE WORLD AND INTO OUR HEARTS!! Baby Hugh Elliot Valentino and Baby Cole Michael…..and last but not least, Miss Sally 🙂
….gonna miss you summer!
1 cup seasoned bread crumbs
1 cup Panko bread crumbs
1 cup flour
1 TBS salt
2 tsps pepper
45 oz your favorite sauce (about a jar and a half)
*I used Prego Chunky Garden
2 cups mozzarella cheese
Pre-heat oven to 350 degrees.
Heat an electric skillet to 350 degrees filled with 1/3 oil.
Spray a 9×13 or so baking dish with non stick spray.
On a plate put the flour, salt, and pepper together and mix well. Next to it whisk the eggs and put into a bowl and get another plate for the bread crumb mixture.
Take washed eggplant and slice into about 14 pieces.
Then dredge eggplant slices into flour, egg, then bread crumb mixture.
Fry until a rich golden brown on each side and repeat until the eggplant is all cooked.
Next, put a thin layer of sauce on the bottom of the baking dish, add a layer of eggplant,sprinkle a thin layer of parmesan, and top with a cup of mozzarella cheese and repeat for 2nd layer.
Top 2nd layer with a sprinkle of sweet basil and oregano and bake covered at 350 degrees for 45 minutes.