I'll have the Eggplant Parm

Our favorite Italian restaurant has excellent Chicken and Eggplant Parmesan. I am always torn as to which one to order. But since we don't go out to eat anymore (b/c of Stephen Small) I make both at home on a fairly regular basis. Many of you are familiar with my chicken Parm recipe. The good news is my eggplant Parmesan is basically the SAME minus the chicken plus Eggplant.

1 eggplant, cut into 3/4 inch rounds.
1/2 cup bread crumbs (I use Panko)
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh parsley (optional)
(Mix breadcrumbs, Parmesan, and parsley together.)
1/2 cup flour
1-2 eggs (beaten)
vegetable oil (enough to coat the pan to 1/2 inch thickness)
grated six cheese Italian blend or mozzarella (that comes in a bag)
1 jar of your favorite store bought marinara sauce
angel hair pasta

First, cut up 1 large eggplant into rounds. You may opt to cut the skin off. I leave mine on because 1) it does not offend me and 2) I tend toward the lazy side in my culinary endeavors.

Now prepare separate plates with flour, beaten egg, and breadcrumb/Parmesan mixture. A good tip is to wet the eggplant with a little water before coating with flour. It sticks better.

Now prepare a skillet with about 1/2 inch deep vegetable oil. Turn to medium heat. You want it hot enough to sizzle when you put your eggplant in the pan.

Now coat each piece of eggplant in flour, then egg, then Parmesan mixture and throw in the pan. Cook on each side about 4 minutes OR until a nice golden brown.

Important note: Use a good spatula to flip. The cheese mixture tends to stick to the pan. It is serious business.

Once done, place cooked eggplant on a paper towel.

Then start cooking your noodles. I absolutely LOVE and recommend Angel hair pasta. It's really nice. Cook as directed on package.

Simultaneously, be warming up your marinara sauce (from a jar, that's what makes this easy). When warm, serve over pasta and top with a little six cheese Italian blend or grated Mozzarella.

And throw it all together like so....

This is a very satisfying, yet meatless meal option. Me and Stephen Grande love it!



  1. SB -- This looks amazing. And I am amazed at your skill as a chef! Ina has nothing on you.

    I love you.

    p.s. the photos are great too.

  2. Just had this for dinner (again and again). thanks for the good recipe. do you ever sweat your eggplants? it makes such a huge difference. after you slice them coat them in kosher salt for 30 minutes and it makes them much firmer b.c they don't soak up as much oil in the frying process.


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