Sooooo, I’m in a funk. Creatively speaking. I mean I’m cooking, because all anybody ever does in this house is eat. Yes, I’m cooking. But so much is going on with my kids that I haven’t had a sec to sit at my computer and write and vent to the void. So, forgive me for leaving you flat for a week.
Eggplant. I promised you this one! My family is torn between lovers and the others who make the sound, “Meh” when I say even say the word. Obviously they will eat anything covered in Ricotta, homemade sauce and Mozzarella. Fried eggplant one of my favorite things to eat on earth so they’ll have to suffer through it. Ha! Like anyone is suffering around here.
Hey, Did you make my Basic Tomato sauce?? You’ll need it.. but you can use jarred sauce. Promise you’ll use a good one… like, a good one,okay?
You can certainly make this recipe in a lasagna pan. Wicked fast. I prefer to make everyone their own individual pan. It’s so damn cute and it feels so loving to receive a special one made just for you.
The only tricky part is frying the eggplant but once you get the hang of it~ it’s easy breezy.
Eggplant Parmesan Bake
Ingredients
- 2 medium Eggplants, Stems and ends removed and peeled (optional) I remove only some of the skin. Some people leave it on... up to you!
- 1 Tbls Kosher salt
- 4 large eggs whisk in a shallow bowl
- 2 cups All purpose flour for dredging, or Almond Flour (what I use)
- salt and pepper
- 1 cup, or as needed olive oil, canola oil, or avocado oil (what I use) for frying
- 1 ~15 ounce container Ricotta cheese
- 2 8 ounce pkgs. Mozzarella cheese shredded
- 1 cup Parmesan or Grana Padano cheese grated
- 3-4 cups Basic Tomato Sauce (on the blog) or a jar of your choice
- Fresh Basil leaves for garnishing
- 1/2 tsp Nutmeg
- Olive oil for drizzling
Instructions
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****Arrange your peeled , sliced eggplant in a colander and toss with the kosher salt and place in the sink. Let the eggplant sit for 1/2 hour to release some of its water, and then pat dry.
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Oil your individual pans or lasagna pan and preheat your oven to 375 degrees.
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In a medium bowl mix the ricotta, nutmeg, salt and pepper to taste, and set aside.
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Whisk the eggs in a wide shallow bowl and season with salt and pepper. Spread the flour in another wide shallow bowl.
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In a Large skillet on Medium high heat, add the oil and heat it up for a few minutes. You can test to see if the oil is ready by dipping the edge of eggplant~ it should sizzle.
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Dip the eggplant rounds in the flour, then the egg, then in the hot oil.
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Add as many eggplant to the oil as you can fit without crowding OR touching and cook turning once. They should be brown on both sides. About 4-6 minutes.
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Remove and place the fried eggplant on a plate lined with paper towel. Repeat until all the eggplant is fried.
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Spread the tomato sauce at the bottom of the individual pans or in the large baking pan.
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Add the eggplant in one layer, then followed by the ricotta, parmesan, mozzarella, then more sauce and repeat ending with the top layer of mozzarella.
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Bake until the sauce is bubbling and the cheese is melted and slightly golden.
"About" 15 minutes for individuals or 40-45 minutes approx. Give or take~ every oven is different.
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Garnish with torn fresh Basil leaves. Serve hot
I will sometimes add fresh spinach to my Ricotta Cheese if I have it in my fridge.
Make eggplant parmesan sandwiches with the extra!
You can make this for me anytime!