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Eggplant Parmesan

Eggplant Parmesan {with Roasted Tomatoes}

Libby with Lemony Thyme
Eggplant parmesan is one of my most favorite Italian dishes, what's not to love about something breaded, fried, and topped with melted cheese. It's also super simple to make.
Prep Time 50 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Cuisine Italian
Servings 4

Ingredients
  

  • 1 med. - lg. eggplant sliced 3/8" thick
  • 1 Tbl. kosher salt
  • 1 cup tomato sauce
  • 1 lg. tomato sliced
  • 2 Tbl. grated Parmesan cheese
  • 1 Tbl. olive oil
  • salt & pepper
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup Italian bread crumbs
  • 12 oz. fresh mozzarella
  • 8-10 fresh basil
  • 2 Tbl. Parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees.
  • Slice eggplant (3/8" thick) and toss with salt.
  • Arrange single layer in a colander for 30-45 min. then dry completely with paper towels.
  • Prepare favorite tomato sauce.
  • Slice tomato, sprinkle with Parmesan cheese, salt & pepper, and drizzle with olive oil. Then broil for 2-3 minutes.
  • Dip eggplant slices in flour, then egg, then Italian bread crumbs.
  • Pan fry until crispy brown on both sides.
  • Drain on paper towels.
  • Layer in baking dish ~ fried eggplant slice, fresh mozzarella slice, basil leaf, spoonful of tomato sauce or broiled tomato slice, and repeat.
  • Sprinkle dish with grated parmesan cheese
  • Bake until cheese is bubbly and happy, about 10 - 15 minutes.
  • Let stand 10 minutes before serving.