Many thanks to my Stepmom, the aforementioned Debba, who shared this recipe with me so that I could recreate her version of the well-known Italian dish. The prep work is a cinch, but takes some time. If you're like me it'll always taste better when someone you love makes it for you, so get with the kitchen delegation!
You won't be using your measuring cups or spoons for this dish, so put 'em away!
- 3 small (or 2 medium/large) eggplant, sliced thinly. I used two small regular eggplant and threw in a small Sicilian one (they're purple and white) for kicks.
- 2-3 eggs
- Rustic-style pasta sauce, preferably one with sliced mushrooms. I wound up using a little over two 24 ounce jars.
- Shredded cheese (mozzarella, parmesan, and/or provolone)
- Extra Virgin Olive Oil
How To Cook It
1) Dip slices in egg and bread crumbs and fry in extra virgin olive oil until both sides are nicely browned.
2) Put a little of your pasta sauce it the bottom of a rectangular casserole dish.
3) Put in a layer of the fried eggplant slices.
4) Sprinkle on a layer of shredded cheese.
5) Add another layer of sauce.
6) Add another layer of eggplant.
7) Add another layer of cheese.
8) Repeat steps until you run out of fried eggplant slices.
9) Cover everything with sauce.
10) Add a final layer of cheese and breadcrumbs.
11) Cover the casserole dish and allow it to rest in your 'fridge overnight.
12) The following day, preheat your oven to 350 degrees Fahrenheit and bake the your assembled Eggplant Parmesan (uncovered) for 45-60 minutes... until everything is nicely browned!
13) Serve with freshly cooked pasta or some garlic bread. I used vegetable radiatore pasta in the photo above.