Disclosure: This recipe was originally created for Pillsbury.
I had meant to get started on typing up a recipe MUCH earlier for you today. Then—per usual—I got distracted by life (including booking a ticket to Buenos Aires for New Years!!!) and didn’t actually get around to this until the time I should have been going to sleep. I’m keeping the text short today and going easy on myself by sharing a recipe for eggplant parmesan that I already created for Pillsbury. Sliced eggplant is fried until golden brown and then baked with tomato sauce and a mix of cheeses. It was pretty f-in delicious.
Baked Eggplant Parmesan Recipe:
- 3 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 cup all-purpose flour
- 4 large eggs, whisked together
- one 8-ounce box Progresso Panko Breadcrumbs
- 2 large eggplant (about 3 pounds), sliced into 1/2-inch rounds
- vegetable oil, for frying
- two 24-ounce jars pasta sauce
- 8 ounces shredded Italian cheese blend
- fresh basil (optional), for serving
Procedure:
- Put the flour, eggs, and panko each into three separate dishes. Add 1 teaspoon salt and 1/2 teaspoon black pepper to each of the dishes and stir to combine. Dredge each slice of eggplant on both sides in the flour, followed by the eggs, and then in the breadcrumbs.
- Fill a large skillet with 1/2-inch oil and place over medium heat. Fry the coated eggplant slices in batches in the oil until browned, 2 to 3 minutes per side. Transfer to a wire rack to drain.
- Put about 1 cup pasta sauce in the bottom of a 9-by-13-inch baking dish. Top with a layer of the fried eggplant. Top with about another 1 cup pasta sauce and then sprinkle with about 2/3 cup of the shredded cheese. Repeat the layers of eggplant, sauce, and then cheese two more times until you use up the remaining ingredients.
- Bake in a 400˚F oven until the cheese has melted and the sauce is bubbling, about 20 minutes. Top with sliced basil (chiffonade) before serving, if using.
Disclosure: This recipe was originally created for Pillsbury.
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