Did you know that there are white eggplant? I got some from the Farmer’s Market and used them to make eggplant parmesan. OMG it was the best eggplant parmesan I had ever eaten!
I haven’t grown eggplant in years, but after trying these, I’m going to see if I can find seeds for white eggplant and grow some in the garden this year.
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How to make Eggplant Parmesan
For this recipe, the two eggplant that I had were about 8″ long and about 3-4″ wide.
Preparing the eggplant
Slice the eggplant into 1/4″ slices and lay them on baking cooling racks over cookie sheets to catch the moisture.
Sprinkle the slices with salt; flip each one over; and sprinkle that side with salt.
Baking cooling racks can be found at the dollar store, and for the cookie sheets, I have 3 air bake sheets. These are great, since it is difficult to burn anything when you use them.
Let the slices sit for about 2 hours.
Dab both sides of all the slices with paper towels.
Preheat the oven to 350, or at 325 for a convection oven. Put about a tablespoon of good olive oil on a cookie sheet, and spread it around with your hand.
Dredging the eggplant slices
In a shallow bowl, beat 4 eggs to start with.
In another shallow bowl, mix some flour with about a teaspoon or so of oregano.
In a third shallow bowl, mix grated Parmesan cheese and Italian, flavoured breadcrumbs.
Dredge each eggplant slice first in flour to cover both sides; then dip in the beaten egg; then dredge in the breadcrumb mixture. Place each slice on the cookie sheet, and continue until you have coated all the slices.
Drizzle a little olive oil on the tops of each slice, and bake until golden brown.
I baked the slices on air-bake cookie sheets in a convection oven for about 10 minutes. You want the slices to be golden brown on both sides, so if using a regular oven, you may have to flip the slices and extend the baking time. When done, let the slices cool so you can easily handle them.
Cover the bottom of a glass 9 x 13″ baking pan with spaghetti sauce.
Place one layer of slices so they are touching and sprinkle with shredded mozzarella. Add more sauce and spread it over the slices with the back of a large spoon, then place another layer of eggplant slices on top. Squish them down a little, and add more sauce if needed and sprinkle with more mozzarella. I was able to make three layers in my baking pan. Cover the top with more sauce; squish down a little and cover with shredded mozzarella.
Bake uncovered for about 30-40 minutes.
Eggplant Parmesan freezes well – that is, if you don’t eat it all in one sitting!