How to Make The Best Eggplant Parmesan

A simple way to make the most delicious eggplant parmesan!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Eggplant
• Italian cheeses
• Bread crumbs
• Eggs
• Garlic
• Flour
• Vegetable oil
• Tomato sauce

1. 
    
   thin sliced eggplant

   First start out by slicing the eggplany very thin, the thinner the slices are, the and tenderer the eggplant parm will be. This tip is important I find, because if the eggplant slices are too big, they can often become chewy and separate from the rest of the layers. After you have all of your slices, splay them out onto a baking dish or plate, pour salt all over them and let them sit out for 20-30 min. This step allows the eggplant to sweat out their bitter juices.

2. 
    
   dredge

   After the eggplant has sweated out, rinse the salt off of them and pat them dry. Set up a dredging station with flour first, egg second, breadcrumbs last. Carefully dredge each piece of eggplant into the flour, then in beaten eggs, then finally into the breadcrumbs. Repeat with all of the pieces.

3. After each piece is coated, pour some oil into a frying pan. Once the oil is hot enough (when it sizzles when water is splashed on it) place the pieces of eggplant in to fry up. Don't overcook them since they will be baking for around 30 min afterwards. Once the breadcrumbs have turned a light brown, flip the pieces over. Let them drain on paper towels.

4. Using a deep baking dish, pour a layer of tomato sauce down, then eggplant, then cheese. Continue this with as much of the ingredients as you have. I usually use around a whole eggplant per dish. Top it off with a final layer of cheese. Pop it in the oven preheated at 350F for 25-30 min or until the cheese on top is slightly browning.

5. Let it cool down and then dig in, the thinly sliced eggplant will have nicely melted together with the cheese and sauce. There won't be any leftovers!