Eggplant Parmesan
A garden-fresh eggplant parmesan recipe, bursting with home-grown flavors and served best with a side of love.
Ingredients
- 1 large eggplant
- 2 cups cherry tomatoes
- 1 cup tomato sauce
- 1 ½ cup plain breadcrumbs
- 1 cup Parmesan cheese
- 1 egg
- 1 red or green bell pepper chopped
- ½ onion chopped
- 3 tablespoons sugar
- 4 tablespoons garlic
- 2 tablespoons spicy paprika
- ¼ cup fresh parsley
- 4 tablespoons olive oil or butter
- salt & pepper to taste
- fettuccine noodles cooked, optional for serving
Instructions
- Cut the eggplant into slices about an inch and a half to two inches thick. Place the eggplant slices between paper towels and set a heavy plate on top. Allow the eggplant to release moisture for about one hour. Alternatively, seal them in a bag with paper towels and refrigerate with a heavy object on top overnight.
- Preheat the oven to 375°F. Wash and prep the cherry tomatoes. Cut the pepper and onion into large chunks.
- In a food processor, blend the cherry tomatoes, onion, pepper, garlic, parsley, and hot paprika until a smooth sauce forms.
- In a skillet over medium-high heat, melt two tablespoons of butter (or heat oil) until foaming. Add the pureed tomato mixture. Season with salt and pepper.
- Heat the mixture until the sauce starts to separate its moisture from the other ingredients and has reduced in volume by about half. Add the tomato sauce. Reduce the heat to medium-low and let it simmer while preparing the eggplants. Remember to stir occasionally.
- Pour the breadcrumbs into a small bowl. Season with salt and pepper, as desired.
- Whisk the egg in a shallow bowl. Dip each eggplant slice into the egg, ensuring it's fully covered. Let any excess drip off.
- Press the eggplant slices into the breadcrumbs until they're fully covered. For a thicker crust, dip the slices back into the egg and then back into the breadcrumbs.
- Heat the remaining two tablespoons of butter (or oil) in a skillet over high heat until foaming. Fry the breaded eggplant slices on both sides until they're browned, roughly three to four minutes per side.
- Add three tablespoons of sugar to the sauce on the stove. Stir well and then remove from heat.
- Arrange the fried eggplant slices on a foil-lined and greased baking sheet. Spoon a few tablespoons of the tomato sauce over each slice. Sprinkle the shredded Parmesan cheese on top. Store any leftover sauce for later use.
- Bake the eggplant slices in the oven for 15-25 minutes, or until the cheese is melting and just starting to turn golden brown.
- Optionally, serve the eggplant slices on a bed of cooked fettuccine noodles. Serve hot and enjoy!
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