I can’t think of a better way to begin the new year than with this dreamy Classic Eggplant Parmesan.
It wasn’t long ago that I could hardly boil water. I’m not kidding. Years ago, anything I cooked could have caused a slow and painful death. Yep, I’m a tiny bit dramatic, but truly, it may not be far from the truth.
Back in the day, my signature meal was a sausage quiche I learned to make while living in Louisiana, fried chicken, biscuits, turkey kielbasa and sauerkraut and a few meals on the grill. That was it. My culinary repertoire. On occasion I would branch out and follow a recipe just to make something different, but even then my culinary skills were terribly limited.
This is why I originally enrolled in culinary school almost 17 years ago – and as they say the rest is history. 😉
Of course, it didn’t help that I lived next door to the most incredible Italian home chef. Unbelievably delicious scent’s drifting from next door right into my open windows – while I’m trying to prepare a decent meal and all I can think of is that I’d rather be eating at my neighbor’s house tonight. Knowing how much I loved her cooking, my sweet neighbor would always bring me a sample.
Daniella’s eggplant parmesan was my favorite dish she made – olive oil fried eggplant layered among shredded mozzarella and homemade sauce. A little bit of work but so worth every ounce of effort. I’ve made eggplant parmesan for years now and tweaked the original recipe just a hair since those days. Rather than labor over the flour, egg and breadcrumbs, I simply salt, pepper and flour the eggplant (I can be a lazy chef), lightly fry and then begin to layer. Sometimes I’ll layer in a bit of herbed ricotta and I adore using whole milk mozzarella or buffalo mozzarella. You can make your own sauce or use your favorite.
I like to make this in individual serving dishes but family style works just as well. Serve with your favorite tossed green salad or THIS salad or THIS salad and I also love THIS salad, and some crusty Italian bread.
However you like to prepare this Classic Eggplant Parmesan, it will be a huge hit at your kitchen table.
Delicious Wishes and Loads of Love,
This is probably one of the most quintessential Italian dishes. Lush and rich in flavor as well as texture, this dish can stand on it’s own or be served as a lovely side dish.
Photos originally published in 2015 Dec/Jan Issue of Home By Design Magazine by Karista Bennett
- 1-2 large eggplants, peeled and sliced about ¼ inch thick rounds or sliced lengthwise
- Sea or Kosher salt
- 2 cups Whole milk mozzarella, shredded or sliced
- 1 cup Romano cheese, shredded
- ½ cup all-purpose flour
- 1 cup extra virgin olive oil
- ½ cup fresh basil leaves, chopped
- ½ cup grated parmesan for garnish
- 3 cups of your favorite tomato sauce