Eggplant Parmesan is a simple, rich and flavorful dish that pairs well with red sauce and can be served as an appetizer or an entree, with sliders or pasta of your choice.
I was never a big fan of eggplant ever since childhood, and I am guessing it was because of its taste and texture or may be I was influenced by my siblings who also never liked this vegetable. Even after I got married, I continued avoiding eggplants in all my recipes. However, all this changed when my husband made me try eggplant parmesan with pasta on a trip to Texas. Once back from our trip, I tried preparing it at home and served it as an appetizer. It was so tasty that it got over in no time and I did not have enough to click photos and share it on my blog.
This was one recipe that I wanted to share for a long time, but every time I prepared it for one reason or another it never got done. However, last week when my in laws were visiting us I had prepared this dish as an appetizer for lunch, and I finally got around to clicking some photos so that I can share this on my blog. My in laws were surprised to know how good it tasted. Why wait? If your planning your dinner menu for the next Super Bowl or game night don’t forget to include this recipe. I will soon share a post on how to put together a super delicious slider for your next super bowl party.
The recipe below is super easy to make. Typically, you start by cutting the eggplant into rounds. I avoid the skins, but you may choose to include them. Some times eggplants can be slightly bitter. Therefore, you may choose to soak the eggplant rounds in a colander with bowl for about 15 to 30 minutes. Let them dry out in air for about 30-45 mins and then coat them in seasoned breadcrumbs and bake or fry them until golden brown.
I have used Italian bread crumbs and thus did not add any additional seasoning. If you are using regular or panko bread crumbs then season the breadcrumbs with any seasonings of your choice. Typically one would use some black pepper powder, garlic powder, dried oregano, dried parsley, garlic salt, onion powder, etc. You can also serve this appetizer in two different ways. I have mentioned it below in Step III.
While you are here, also check out other eggplant recipes on my blog:
Preparation time : 30 minutes
Serves : 16 pieces
Ingredients for Eggplant Parmesan
Eggplant – 2
All purpose flour – 1/4 cup
Corn starch – 1 1/2 tbsp
Italian Bread crumbs – 3/4 cup
Salt – to taste
Olive oil – 1/2 cup
Coriander leaves / Basil leaves – for garnish
For the sauce :
Pasta sauce – 3/4 cup
Garlic powder – 1/2 tsp
Garlic salt – 1/2 tsp
Black pepper powder – 1/2 tsp
Cayenne powder / Red chile powder – 1/2 tsp
Italian seasoning – 1/2 tsp
Parmesan grated – 3 tbsp + more for garnish
Steps to prepare Eggplant Parmesan
- Slice each eggplant into 1/2 inch thick slices. Then using a cookie cutter, cut them into rounds.
- In a bowl, mix corn starch with 1/2 cup of water and keep it aside.
- Bread the eggplant rounds in batches by first coating them in flour, followed by corn flour slurry prepared above, and then finally rolling them in bread crumbs.
- Heat a skillet on medium heat and pour enough olive oil so that it coats the bottom of the pan.
- Fry them in batches for 3 to 5 minutes on each side,flipping them once until both sides are golden brown. I finished frying them in 2 batches. This will depend on size of your skillet.
- Remove the cooked eggplant and transfer them to a plate.
- Continue this pan frying process by adding more oil or using the oil (if anything remains) from the previous batch, till all the eggplants are cooked.
- In a large bowl mix all the ingredients mentioned in ‘For the sauce’ and keep it aside.
Step III (Serving ways)
- Sprinkle grated Parmesan and coriander leaves or basil on each eggplant round and serve with sauce so that you can dip and eat it as required.
- Spoon the sauce prepared in Step II over each fried eggplant round and then garnish with some more Parmesan and cilantro (or basil) before serving.
Eggplant Parmesan is now ready. Serve and enjoy.
- You can vary the seasoning and its amount while preparing the sauce as per your preference.
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