It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fried Eggplant Parmigiana
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- #2364
This dish features eggplant slices fried to a golden brown, topped with a rich tomato sauce and melted mozzarella cheese. Perfect for a hearty dinner or a special occasion.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 eggplant
salt
1 egg, BEATEN WITH
2 tablespoons water
2 cups plain dry bread crumbs
1 teaspoon dried oregano leaves
2 tablespoons parsley flakes
1/2 cup grated Parmesan or Romano cheese
olive oil
16 ounces tomato sauce
6 ounces tomato paste
1/2 cup dry red wine
1 teaspoon garlic salt
1 teaspoon basil
1 teaspoon fennel seed
1 teaspoon freshly ground black pepper
1 teaspoon sugar
sliced or shredded mozzarella cheese
directions
Peel eggplant, then slice into 1/2-inch slices. Salt generously and allow to stand 15 minutes. Rinse off salt. Turn slices over, salt that side, allow to stand 15 minutes, then rinse well and drain.
Dip eggplant slices in egg/water mixture. Combine bread crumbs, oregano, parsley flakes and Parmesan cheese. Dip eggplant slices in crumbs, turning to coat evenly.
Heat olive oil in skillet over medium high heat. Add eggplant slices, taking caution not to crowd. Fry until tender and browned, turning once.
Arrange in 9-by-13-inch baking dish. Combine remaining ingredients except cheese and pour over eggplant. Top with cheese. Cover with aluminum foil and bake at 350 degrees F for 30 to 40 minutes.
added by
AmandasMom971
recipe tips
Make sure the eggplant slices are well-drained after rinsing to avoid them being watery.
For extra flavor, mix some garlic powder or Italian seasoning into the breadcrumb mixture.
Fry the eggplant in batches to maintain the oil temperature and keep them from getting soggy.
Let the fried eggplant slices drain on paper towels to remove excess oil.
Layer the eggplant with sauce and cheese like a lasagna if using a smaller baking dish. Adjust the cooking time if needed.
For a chunkier sauce, add diced tomatoes or bell peppers.
Try adding other vegetables like zucchini or mushrooms to the dish.
common recipe questions
Why do I need to salt and rinse the eggplant slices?
Salting helps to draw out bitterness and excess moisture from the eggplant, making it less soggy when cooked.
Can I use a different type of cheese instead of mozzarella?
Yes, you can use provolone or a blend of Italian cheeses as an alternative.
Is it necessary to peel the eggplant?
Peeling is optional; some prefer the texture of the skin, while others prefer it peeled.
Can I bake the eggplant instead of frying?
Yes, you can bake the breaded eggplant slices on a baking sheet at 400 degrees F for 20-25 minutes, flipping halfway through, then transferring to the baking dish and proceeding with the recipe.
How thick should the eggplant slices be?
They should be about 1/2-inch thick. Too thin and they fall apart and too thick and they'll be mushy.
Can I use fresh tomatoes instead of canned tomato sauce and paste?
Yes, you can use fresh tomatoes, but you'll need to cook them down and puree them to achieve the right sauce consistency.
What can I substitute for the red wine in the sauce?
You can use beef or vegetable broth, or just water with a bit of vinegar for acidity.
How do I know when the eggplant is fully cooked in the skillet?
The eggplant is done when it's tender inside and golden brown on the outside.
Can I prepare this dish in advance?
You can prepare the components in advance, but it's best to assemble and bake close to serving time.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
nutrition data
267 calories, 5 grams fat, 43 grams carbohydrates, 11 grams protein per serving.
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