I found a couple of eggplant at the farmers market today and couldn’t wait to make some eggplant parmesan. I went with a fried then baked style dish. I only used one of the eggplant and it made just enough for the two of us. I could have eaten more of course, but I think this was ample enough to fill us up without over filling us.
Homemade Eggplant Parmesan
- 1 small eggplant
- 1/4 cup parmesan cheese
- 1/8 cup flour
- 1/4 tsp garlic powder
- 1/8 tsp cayenne if desired
- spaghetti sauce
- italian cheese blend or mozzarella and parmesan
Begin by peeling eggplant; slice and sprinkle with salt ~ this will help keep it from darkening and will pull out some of the excess moisture from inside the slices.
Heat oil in large skillet. Meanwhile combine parmesan, flour, garlic, and cayenne. Place each slice in parmesan mixture. You may wish to rinse the eggplant first to remove excess salt. Pat each side to help parmesan stick; fry in hot oil for about 2 minutes each side.
Remove from skillet to paper towels to help eliminate excess oil.
Pour about 1/8 cup spaghetti sauce each into 2 buttered mini casseroles.
Place fried eggplant slices on top; add another 1/8 – 1/4 cup of sauce to each. Sprinkle each with desired amount of cheese. Bake at 375 degrees for 15 minutes.
Enjoy ~ Kimberly