One of my all-time favorite Italian foods is eggplant parmesan. It’s not always the healthiest option however it’s one of my comfort foods and I love making (and eating) it when I need to feel…..complete.
This recipe for eggplant parm “pizzas” is a great alternative to making a whole 9x13in pan when you are short on time. Since I’m a vegetarian but my husband and kids are not, I usually make this for myself when making a meat-meal for them.
This recipe calls for frying the eggplant. I know it is not the best choice but I have attempted baking the eggplant instead and it just doesn’t taste the same. However, you can do either. Baking takes a little longer and the eggplant will come out a bit chewier.
1 whole eggplant, size depending on how hungry you are!
2 cups Italian breadcrumbs
2 cups marinara sauce (from scratch or bottled)
2 cups shredded mozzarella cheese
Salt to taste
Canola or Vegetable Oil for frying
Preheat oven to 350
Scramble eggs in a small bowl, empty breadcrumbs into a larger bowl
Cut eggplant into ¼ inch thick rounds, skin on
Dredge rounds into egg, then into breadcrumbs to coat
With enough oil in frying pan to cover eggplant rounds (about 1 inch), drop in and fry each for approx. 1-2 minutes on each side until a nice, golden brown color is reached. Drain on paper towels for about 5 minutes, salt to taste.
Line baking sheet with foil or parchment paper. Place rounds on baking sheet and top each with sauce and cheese. Bake in oven uncovered for 10 minutes or until cheese is melted.