What I’m Making: Egg Plant Parmesan

Oh, my word…if you’re ready for the best eating ever, I have the recipe…well kind of a recipe…for you!! This is my usual recipe with no real recipe kind of post but let that worry you. It always is AMAZING! Everyone in the family who has had it loves it and asks for it often at this time of year when the tomatoes are overabundant and the eggplant is easy to pick.

I make this in huge batches and freeze anything that we don’t need at the time. It’s a GREAT freezer meal and it will be so appreciated when the snow is flying and you’re craving some delicious garden food.

I’m warning you in advance, this is a bit labor intensive, but trust me…totally worth it!!

I start out by getting the sauce ready. For me, I use two pounds of seasoned pork sausage, I cook it up and add my yard sauce to it. I make yard sauce from my garden tomatoes, onions, and peppers. You can find the recipe for it HERE.

Next start peeling the eggplant. I cut it into thin slices. Again, I make this in big batches to freeze so how many you use and how many I use will vary, but don’t fret about that.

I make a breading mix. I used about two cups of parmesan cheese, 1 3/4 cups of Italian Bread crumbs, 1/2 cup of flour, and 1/2 cup of corn meal. I add some salt and pepper along with Italian seasoning too.

I also make an egg wash. I used three eggs and milk. I put salt and pepper in here too. I have an immersion blender that I blend this all with. If you are making a small batch, use fewer eggs and less milk.

I dip the egg plant slices into the breading, into the egg wash and then back into the breading. I fry these slices in about 1/2″ of hot oil.

Once both sides are browned I put them in a pan. For these, I am making two people servings and freezing them. These small loaf pans work wonderfully for this. In fact so good, I plan to get more. I spray the pan with cooking spray and then start layering them up. I put fried eggplant on the bottom. Then I put cheese on it…Then I put a layer of sauce.

Then another layer of fried eggplant, sauce, and shredded cheese over the top.

That’s it. If you’re freezing them, cover them with tin foil and freeze them. If you want it for an upcoming meal, you can cook it immediately in a 350-degree oven for 30 minutes or it works great to refrigerate for a day or two and take it out and bake it when you need it.

Sadly I don’t have a picture of it cooked. We made all of these to either gift or freeze.

If you have to pick a favorite meal around here, this would make the top ten list for sure…likely the top two list. My homemade pizza might come in first.

Kalissa was here when we did this huge batch for the freezer. I’m thinking my tomatoes and the eggplant might hold out for another big batch yet. We’d happily put in another bunch.

If you try it, please let me know…I love to hear if you all love our family favorites as much as we love them.

10 thoughts on “What I’m Making: Egg Plant Parmesan”

  1. This sounds very yummy. We like eggplant, but I have never made it this way. I have a recipe that I use that doesn’t have the breading on it and I bake the egg plant for awhile, then top with the tomato sauce which has a Mexican vibe – green chiles in it, top with cheese and then bake more. I should try your way.

  2. Eggplant is the one good I don’t eat. Mom fixed it every once in a while and I had to eat at least one slice. When I left home 60 years ago I made up my mind I wouldn’t eat it. I haven’t since.

  3. When I made it years ago my recipe told me to put the slices of eggplant in a drainer and cover with something heavy so excess liquid would drain. I did the egg wash with Parmesan cheese breadcrumbs and then I baked it for a bit then covered it with sauce and cheese. I’ve also fried it too. It’s tasty no matter how you cook it, one our favorites with spaghetti. I guess I need to buy some eggplant now.

  4. This is one of my favorite meals to order out to eat. Now I think I would try making it at home and this sounds pretty easy, just a lot of steps. Love the idea of making a large batch but freeze in small batches for many meals. Thanks for the share.

  5. Hi JO’ i’ve been making eggplant parmigan for years and recently my daughter told me to try baking the eggplant, not frying it. i drizzle oil on the slices, after i arranged them sort of stacked, sort of laid out flat and after i made it all up, no one could tell which ones i had baked the eggplant and which ones were fried. still praying for your health.

  6. You’ve shared this recipe at just the right moment, Jo; I’ve got egg plant coming in my veg box delivery this week, so I’ll be trying this!

  7. I love eggplant parm and it’s the one meal I order when we go to Olive Garden. No one else in the family likes it. :-( Thanks for the recipe…one day…:-)
    Love and prayers

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