Wednesday, July 30, 2014

What's For Dinner Wednesday: Eggplant Parmesan

With a plethora of eggplant growing in the garden and a meat-o-saurus hubby away on a backpacking trip I have been living the Life O' Riley and indulging in one of my favorite meatless dishes this week, Eggplant Parmesan!

I have tried this delectable Italian dish at many different restaurants and I found that I like a crisply coated eggplant with rich sauce and melted cheeses as opposed to the baked, soggier versions I've been served.

This dish is easy on the budget, quick to put together, cooks up in minutes and is such a satisfying comfort food it will be in your weekly rotation in no time!


1 eggplant, you can peel it or leave it with the skin on - I prefer peeled as the skin can sometimes be tough
1 C panko breadcrumbs
1/2 C flour
1/2 finely shredded Parmesan cheese
1 tsp garlic salt
1/2 tsp onion powder
1/8 tsp pepper

1 egg, beaten

Oil for frying

1 C shredded mozzarella cheese (or preshredded Italian cheese blend)
Jar of your favorite Pasta Sauce (right now I love Classico Family Favorites Parmesan and Romano)
*You may need more bread crumb mixture depending on how big an eggplant you are cooking


Place pasta sauce in sauce pan, cover and heat on medium.

Slice eggplant into 1/8" to 1/4" rounds depending on your preference.

In shallow dish combine bread crumbs, flour and seasonings.

Beat egg in bowl.

In large skillet, heat 1/4 " of oil on med-high until shimmering and hot.

Dip eggplant slice in egg, then dredge in bread crumb mixture. Flipping over and pressing crumbs into each side of the eggplant.

Place in hot skillet.  Repeat until skillet is full of one layer of eggplant.

Let cook a few minutes until brown, flip and brown on the other side.  Eggplant cooks quickly so you won't have to worry about the veggie being tender if both sides are browned.

Remove slices to paper towel lined plate to drain as you finish cooking the rest of the eggplant.

Remove paper towel.  Top each eggplant slice with shredded cheese, then with a few spoonfuls of pasta sauce.


{Quotes to Cook By}

“Amor, ch'al cor gentile ratto s'apprende
prese costui de la bella persona
che mi fu tolta; e 'l modo ancor m'offende.

Amor, che a nullo amato amar perdona,
Mi prese del costui piacer sì forte,
Che, come vedi, ancor non m'abbandona..."

"Love, which quickly arrests the gentle heart,
Seized him with my beautiful form
That was taken from me, in a manner which still grieves me.

Love, which pardons no beloved from loving,
took me so strongly with delight in him
That, as you see, it still abandons me not...” 
― Dante AlighieriInferno: A New Verse Translation

“Italian cities have long been held up as ideals, not least by New Yorkers and Londoners enthralled by the ways their architecture gives beauty and meaning to everyday acts.” 
― Rebecca SolnitWanderlust: A History of Walking

"Do not abandon yourselves to despair. We are the Easter people and hallelujah is our song." 

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