Mom’s Eggplant Parmesan
This is my mom’s famous eggplant parmesan recipe! She’s been making this for me ever since I was little. Great lighter, baked version of the classic!
- 2 Medium eggplants
- 2 eggs
- 1/4 c water
- 1/2 c Italian seasoned breadcrumbs (can add more as needed)
- 1 1/2 pkg Pasta sauce, any flavor of choice
- 1 pkg VioLife shredded mozzarella cheese (could use regular mozzarella or Lisanatti Foods mozz block too)
- 1 pkg VioLife (shredded) Parmesan cheese block (can use normal Parmesan too)
- 1/4 c Extra Virgin Olive Oil
- 1 pkg Pasta (optional as a side to this dish)
- Start by preheating oven to 350*.
- In a medium sized flat dish with raised sides (a shallow soup bowl might do) place eggs and water in and mix with a fork or whisk to combine. In another medium sized soup bowl to the right of the first, pour in breadcrumbs. Drizzle olive oil on two cookie sheets, putting them on the other side of the breadcrumb bowl for easy assembly.
- Wash and cut the eggplants into approximately 1/2” disks. You should end up with about 28 slices after completing (about 14 slices per eggplant).
- Taking a piece of eggplant with tongs, dip to cover both sides in the egg-wash, then into the breadcrumbs to fully coat, placing on the baking sheet. Repeat this process with the remaining eggplant slices in rows of three to four, or however they best fit on the pans.
- Drizzle olive oil over the tops of the eggplant slices and bake in the oven for 30 minutes (or until golden brown).
- Once the eggplants have cooled down slightly, it's time to assemble the stacks. Starting with the largest pieces as the base layers, place eggplants in a baking pan with taller sides (a roasting pan or 13”x9” would do), and add a heaping tablespoon of pasta sauce and then 1-2 big pinches of the mozz and parm cheese to the top of each eggplant slice, topping with a smaller sized eggplant. Repeat the sauce and cheese steps with that piece, and continue until you have about 14 double stacked eggplant towers.
- Bake in the oven for 30-45 minutes or until the cheese is melty (may not melt completely for the non-dairy cheese, may require 2-3 minutes on the "Broil" setting after about 30 mins. to brown it up).
- At this point, you could make pasta to go along with this, however, they're great on their own too! These warm up really well in the microwave and keep about five days in the fridge in Tupperware or Ziploc bags.
- *Stuffed eggplant parm version: During step #6, when assembling the bottom layer of the towers, place a spoon of sauce and a spoon of ricotta cheese on top of each eggplant slice (the same cheese you’d use in lasagna or stuffed shells), placing the second stack on top of the ricotta cheese. Then finish the rest of step 6 as usual, with the pasta sauce and shredded cheese on top, baking the same way as well.