Eggplant Parmesan

1 hour Prep Time
1 hour
25 minutes Cook Time
6 Servings

 Ever wonder how to make a classic that’ll win hearts?  Let’s dive into my grandpa’s all-time fave: Eggplant Parmesan!  With layers of crispy, golden eggplant fried to perfection, homemade marinara, and lots of cheese; trust me, this recipe honors every restaurant memory.  It might just become your comfort classic too!     @megsescapades   @thefeedfeed

Ingredients

  • 2 large eggplants
  • 3 large eggs
  • 1 1/2 cups breadcrumbs
  • 1 1/2 cups all purpose flour
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning
  • Oil for frying
  • grated parmesan cheese
  • 1 1/2 cups shredded mozzarella
  • fresh basil, chopped
  • 1/3 cup olive oil
  • 8 garlic cloves, peeled
  • 1 medium onion, diced

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz

  • 1 can Red Gold® Canned Tomato Sauce 15 oz

  • 1 tablespoon Red Gold® Red Gold Roasted Garlic Tomato Paste 6 oz

  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning

Instructions

Step one

Evenly and thinly slice eggplant and place in a single layer on a baking sheet.  Sprinkle each slice with a generous amount of salt and place parchment paper over the top.  Add another lay of eggplant and sprinkle with more salt.  Place parchment paper over the top, another baking sheet, and some weight.  Set aside for 1 hour to help release water from the eggplant.  

Step two

While eggplant is sweating out, make marinara.  Add olive oil over medium-low heat and place garlic cloves in a large pot.  Lightly brown garlic and remove from pot.  Add diced onions and sauté for 2 minutes, stirring constantly.  Gently squeeze Red Gold Whole Peeled Tomatoes, breaking them up with clean hands.  Add Red Gold Tomato Sauce, Red Gold Roasted Garlic Tomato Paste, salt, pepper, and Italian seasoning to the pot.

Step three

Gently rinse the salt off the eggplant and pat it down with a towel to lightly dry.  In a large bowl, whisk eggs with a dash of salt and pepper.  Mix breadcrumbs, flour, kosher salt, black pepper, and Italian seasoning in another bowl.

Step four

Heat oil in a large skillet to fry over medium heat.  Dredge the eggplant in eggs, then the breadcrumb mixture, and set on a baking sheet.  Continue until all eggplant slices are coated.  Fry eggplant for about 4 minutes, 2 minutes on each side or until golden brown, working in batches. 

Step five

Preheat oven to 350°F.

Step six

In a 9×13 pan, add a spoonful of marinara and grated parmesan.  Layer on eggplant, marinara, and grated parmesan.  Continue until you layer all of the eggplant and top with marinara, grated parmesan and mozzarella.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another 10 minutes or until cheese is golden brown and bubbly.  Serve with basil and grated parmesan on top.

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