Eggplant Parmesan is one of my favorite vegetarian dishes. And my adapted version from my 1977 heavily dog-eared edition of The Moosewood Cookbook is one of my tried & true stock recipes. This is pure comfort food to me. I’m glad to share it with you now.
- 2 large eggplants, sliced
- 2 eggs, beaten
- 1 c. flour
- 2 c. panko flakes
- 6 Tbl. parmesan cheese, grated, separated
- Salt & Pepper, to taste
- 1 Lb. mozzarella cheese, grated
- 1 jar (24 oz.) Gia Russa Marinara tomato sauce (my favorite jarred sauce)
Begin by slicing the eggplant lengthwise or into rounds, whichever your preference.
Using 3 large dinner plates, put the flour in one plate, the beaten eggs in one plate, and the panko crumbs and 2 Tbl. of the parmesan into the third plate. Season the panko mixture with salt and pepper.
Instead of sauteing the eggplant in oil which can make the entire dish greasier than it needs to be, I bake the breaded eggplant and then assemble the dish.
Spray a large baking sheet with oil. Dredge each slice of eggplant first in the flour (tapping off any excess), then in egg mixture, then in panko mixture. Put all the slices on the prepared baking sheet and bake at 350°F for 20-25 minutes until crispy and browned. Let them cool.
In an oiled 9×13 pan, layer the eggplant, sauce and mozzarella cheese in three layers, in that order: eggplant, sauce, cheese, eggplant, sauce, cheese, eggplant, sauce cheese. Top the dish with the remaining 4 Tbl. of parmesan cheese.
Bake for 30-40 minutes at 375°F. Let the dish cool for 10 minutes before serving.
(My badly-beaten 1977 edition of the Moosewood Cookbook by Mollie Katzen)