eggplant parmesan

Ingredients

• 1 large eggplant, peeled and sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 cup olive oil, for frying
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 8 ounces mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare eggplant: In a shallow dish, combine eggplant slices with 1/2 cup flour, 1 egg, and 1/2 cup panko breadcrumbs. Dredge each slice in the mixture, ensuring it’s fully coated.
3. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.
4. In a large saucepan, combine crushed tomatoes, tomato sauce, sugar, garlic powder, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. In a separate bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and beaten egg. Mix well.
6. To assemble, spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
7. Layer eggplant slices, ricotta mixture, and mozzarella cheese over the sauce.
8. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese.
9. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let cool for 10-15 minutes before serving.

Notes

• For best results, use Japanese eggplant, which is known for its creamy texture.
• To prevent the eggplant from absorbing too much oil, you can salt the slices and let them sit for 30 minutes before dredging in the flour mixture. Pat dry with paper towels after salting.
• You can bake this dish in a Bundt pan for a unique presentation. Grease the pan well before assembling.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.