Breaded Parmesan Eggplant

Difficulty: Medium

Here’s a treat for all my vegetarian lovers out there that still prefer the taste of meat at times but don’t want to cheat! Breaded Parmesan Eggplant done correctly will taste like Breaded Veal. It isn’t too hard to make, but it can be time consuming. Especially if you never cooked with eggplant before. If you have trouble taking the skin off the eggplant then use a small sharp blade. Vegetable peelers don’t generally work with eggplants.


Tomatoes (3-6)
Olive oil (or butter if you don’t have any olive oil)
Bread Crumbs (1 cup)
Eggs (2)
Flour (1 ½ cups) or more as needed
Salt and Pepper
Hot pepper for sauce (optional, personally I like food that fights back)
Mozzarella cheese


Clean and peel the eggplant, and slice into ½ inch slices. Sprinkle salt on eggplant slices and let sit. While they are sitting, cut onions and sauté the onions in a pan with olive oil on low heat. Add garlic as well. Chopped up tomatoes and add them to the pan with the onions and garlic. Add hot pepper. Stir until it is a sauce. Now take out 3 mixing bowls. One bowl has two eggs blended together, the 2nd bowl has the flour, and the last bowl holds the bread crumbs. Wash the eggplant slices under water and then place them in the flour bowl, then egg, and lastly the breadcrumbs.

Take out another pan, and add ½ inch of olive oil, or enough to cover the bottom. Fry eggplant in pan until golden (or as desired). Set oven to 350F. Take out a casserole pan (or anything with high sides) and pour part of the sauce on the bottom of the pan. Enough to cover the bottom. Next place the Eggplant slices on top of the sauce. Pour the rest of the sauce onto the eggplant slices. Sprinkle Mozzarella cheese on top. Place casserole pan into the oven. When the cheese starts bumbling then it is ready.


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