Sick days are the best days. Sleeping in, reading, cooking the most decadent meals of life! I really look forward to the days of mild illness – too sick to work, but just enough strength to make a casserole!
I began my day by sleeping until 8 a.m. – 2.5 hours longer than usual. Then, I read about 100 pages of my current book (Silver Linings Playbook – much different than the movie, I swear) over about 3 cups of coffee. The most blissful of days.
I couldn’t waste a free evening on takeout so I knew I had to cook. With no time restraint, I went all out. My eggplant parm is not quick, but dagnabit is it worth it.
This is my favorite thing to order in any Italian-American restaurant. I’d never made it myself, but I’d recently seen about 8,300 different recipes for it so I combined about 6 and got the most scrumptious dinner of life.
Let me toot my own horn briefly and say that it tasted like restaurant quality – THERE I SAID IT.
BRB gotta have another helping.
Time: 2 hours (prep + cooking)
Serves: 2 hungry humans (in my case) or 4 normal ones
- 2 medium eggplant, peeled and cut into 1/4 inch rounds
- 3/4 cup of italian breadcrumbs
- 3/4 cup of parmesan cheese
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 eggs
- 2 tbsp. water
- 1 jar of tomato sauce
- 2 cups mozzarella, shredded
- 2 tbsp. of olive oil
- S+P, to taste
- Fresh basil, for serving
- Salt each side of the eggplant rounds and place into colander, letting drain for 30 minutes
- Preheat oven to 375 degrees
- While draining, line two baking sheets with foil and drizzle with 1 tbsp. of olive oil each
- Whisks eggs + water into a bowl
- Combine breadcrumbs + parmesan + oregano + basil + S+P in another bowl
- Dredge each round in egg and breadcrumb mixture and place onto baking sheet, repeat until sheets are full
- Bake rounds for 20 minutes
- Flip rounds and bake for another 20 minutes or until golden brown
- Remove sheets and turn heat up to 400 degrees
- Line a baking dish with 2 cups of tomato sauce
- Place 6-8 rounds on bottom and add a cup of mozzarella + more tomato sauce
- Place the rest of the rounds on the top with the remaining mozzarella + tomato sauce
- Sprinkle top with a tbsp. of extra breadcrumbs + two tbsp. of parmesan, bake for 15 minutes or until cheese is melted and sauce bubbling
- Remove and sprinkle with fresh basil
- BON APPETIT!
Loosely adapted from:
11 thoughts on “Eggplant Parmesan”
This looks so yummy. Thank you for sharing the recipe.
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Absolutely glorious post! I’ve been using eggplant loads recently on my blog, but hadn’t thought about this fantastic concoction. Adore your photos too! 🙂
You’re too kind! Thank you for reading. I look forward to reading about some of your kitchen adventures as well! 🙂
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Beautifully done. Eggplant parm is so labor intensive!
My favorite dish of all time. You’re looks incredible!
It’s mine, too! This is a pretty fool proof recipe – hope you give it a try!
Hi Rachel, thank you for the like. I found this recipe on your blog. One of my faves and havent made it in ages. Thanks for the inspiration!
I’m trying this today. I thought this required frying in order to be delicious and have always been too lazy to attempt that. This looks SO GOOD.
SO GOOD. My whole family loved your eggplant parmesan! I will make it again and again and feel grateful and happy. Thanks.