How To Make EGGPLANT PARMESAN | Italian Grandma Style #shorts

Eggplant Parmesan Recipe

Ingredients:
2 medium sized eggplants, peeled and sliced into 1/2” thick rounds
3 C dried breadcrumbs, plain
3 T Italian seasoning
2 C flour
5 eggs, beaten with a splash of milk
5-6 C marinara (my recipe or your favorite)
2/3 C pecorino romano cheese, grated (divided)
2 C mozzarella, shredded
Light Olive Oil
Kosher salt and ground black pepper

Preheat your oven to 400 degrees.

Set up your dredging station. I use three same size pie dishes. You just want something with a lip on it. Place your flour in one with 2 tsp of kosher salt and 1/2 tsp ground black pepper. Place your eggs in another dish with a pinch of kosher salt and ground black pepper. Place your breadcrumbs in another dish with the Italian seasoning and 1/3 C pecorino romano, mix together.

Place approximately ¼ C of light olive oil (or any light oil) on your baking sheet and spread evenly. Dredge your eggplant in the flour, then egg mixture, then breadcrumbs and place directly on your baking sheet. Bake the eggplant for 20-25 minutes, flipping halfway through the cooking time. Take out of the oven, the eggplant should be nice and browned on both sides. Now, you’re ready to create your dish.

Cover the bottom of a 9” x 13” casserole dish with your marinara sauce. You just don’t want the eggplant to stick to the pan. Place a layer of eggplant down, cover each with marinara, sprinkle with ½ of the pecorino romano and ½ of the mozzarella.. Repeat this with the second layer, topping with the mozzarella. Bake for 35-40 minutes.

Enjoy!

Tip: If the top is starting to brown too much for your liking, just cover with foil and finish cooking.