Sunday, June 3, 2012

Eggplant Parmesan


When my husband requested eggplant Parmesan for supper one night this week, I was overjoyed.  I love Olive Garden's eggplant Parmesan.  However I didn't want just a copycat recipe of their entree.  I wanted something we could call our own.  Purposely not looking at many recipes for the dish in the blogsphere and other websites, I fiddled tonight and came up with something my husband and I both enjoyed.

I wanted something really flavorful and savory without being too rich or overwhelming.  I think I hit just the right amounts of everything.  If you cut back on the cheese, add more breadcrumbs.  Because I salted the eggplant and the cheese is salty, I did not add more salt to the breading mixture.

For my marinara sauce, I used homemade marinara sauce from The Naptime Chef and featured here on one of my favorite blogs, Recipe Girl.  I prepared this earlier in the week and froze it until I was ready for it tonight.

Eggplant Parmesan

1 medium sized eggplant
salt
1/2 cup panko breadcrumbs
3/4 cup freshly grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1 egg
1/4 cup 2% milk
2 tablespoons vegetable or olive oil, divided
1-2 cups marinara sauce

Slice eggplant into 6 half inch rounds.  Place on baking rack over a cookie sheet or paper towels.  Salt both sides of eggplant and let sit at least an hour, turning over every 15 minutes or so to let the water from the eggplant "weep."

In food processor, combine panko breadcrumbs, 1/4 cup Parmesan cheese, basil and oregano.  Pulse until well blended.  Pour into a shallow dish or plate.  If you don't have a food processor, you can do without this step and just blend the ingredients in a small bowl.  I just wanted the panko crumbs to be smaller and for the cheese to be blended well.

In a separate shallow dish or plate, whisk one egg and 1/4 cup milk.

In large skillet, heat 1 tablespoon oil over medium heat.  While skillet is warming, pour marinara sauce in a small saucepan and heat over low heat.  Prepare spaghetti noodles or angel hair pasta, if desired.

Once oil is hot in skillet, place eggplant slices in egg mixture, coating both sides, then in breadcrumb mixture, also coating both sides.  Put eggplant in pan, frying on each side about 7 minutes, turning once.  If you have to work in batches, remove cooked eggplant to a plate, add 1 tablespoon oil to the pan and add remaining eggplant.

To serve, place 2-3 slices of eggplant and a serving of pasta (if desired) on plate, pour 1/2 cup marinara sauce over eggplant and another 1/2 cup over pasta.  Top eggplant and pasta immediately with 1/4 cup Parmesan cheese.

27 comments:

  1. Yummy - never quite sure what to do with eggplant

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    1. Me neither. I'm going to try to stuff it later this summer. My mother used to cut them up like french fries, dip them in batter and fry them. Not the healthiest treatment, but us kids loved them.

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  2. I haven't had Eggplant Parmesan in ages .... this looks so yummy!

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    1. It's not something we have often either, but now that I've come up with something our "own" I may have it more!

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  3. This looks delicious! I love that you're using your chopper. I have never invested in a food processor because my little chopper does everything! Thanks for linking up to Tasty Tuesday! ~Holley

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    1. I've never really missed a food processor either, especially since I have a small family, I don't often that my little one cup chopper can't do.

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  4. You have no idea how much I like Eggplant-parmesan
    I'm a veg and it's a wonderful delicious meal for me!

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    1. My best friend is a veg. I want to make this for her soon. Hope you enjoy!

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  5. I've never had eggplant before, but this looks yummy. Thanks for sharing at Terrific Tuesdays.
    Rachel
    adventuresofadiymom.blogspot.com

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  6. So pretty and one of my absolute favorite dishes. Thanks so much for sharing on newlyweds Recipe Linky.

    I pinned this recipe, feel free to follow me @ http://pinterest.com/newlyweds/

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  7. In Italy we also grill the eggplant and layer it as if you would with a lasagna. Grilled eggplant, tomatoe sauce and mozzarella cheese,repeat until ingretients are gone ;) bake it 400 for 30 minutes...

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    1. That's also popular here and when I've had it, very good. I wanted something lighter and easier for this dish, but I may have to try a layered version soon too.

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  8. Thanks for linking this to Things I've Done Thursday!

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  9. Love, love this dish! Thanks for linking up to Southern Sundays! Hope to see you again soon! www.asliceofsouthern.blogspot.com

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  10. I will definitely be trying this and I just pinned it too. Thanks for linking up at my party at http://www.doodlesandstitches.com/ :)

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  11. That looks delicious! Especially with lots of cheese.

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  12. I've never tried making this but it looks delicious. Thanks so much for linking up at this week's BFF Open House.

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  13. I so love eggplant Parmesan! This just looks amazing and makes me so hungry:) Made at home is so much better than eating out any day. (seconds!) Thank you for sharing at Freedom Fridays. Have a super terrific weekend!

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  14. Yummy this looks so good. I need to try it soon.

    Love your blog

    Check out my food blog if you haven't already :)

    www.thedailysmash101.blogspot.com

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  15. D loves eggplant parm but I have never been able to get it right. Thanks for sharing on Tout It Tuesday!

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  16. Sooooo .... when's dinner? This looks so good and I love that you struck out on your own instead of using an already put together recipe! Thanks for sharing this at the {what's shakin' link party}!!

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  17. These look delicious! I need to try this. Thanks so much for sharing at Whimsy Wednesdays.

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  18. Laura, this looks super yummy! Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great week.
    Michelle

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  19. This eggplant parmesan looks delicious. I love eggplant parmesan, but have never made it myself. I will have to try your recipe. Thanks for sharing at Showcase Your Talent Thursday!

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  20. OOOH! Can't wait to try this. Olive Garden is one of our favorite restaurants, but we are excited to try your version!! Thanks for linking up with us on "Strut Your Stuff Saturday!" We hope to see you next week! -The Sisters

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  21. It's about time for eggplant isn't it :) Your recipe looks delicious! Thanks so much for sharing at Mom On Timeout!

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  22. This looks yummy! Thank you for linking up last week for Unveil Your Genius! I hope to see you again this week! :)

    http://taylornorris.blogspot.com/2012/06/unveil-your-genius-link-party-15.html

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