Eggplant Parm
Ingredients
2 medium to large eggpplant
½ cup all purpose flour
3 large eggs
4 tablespoons of olive oil
1- ½ cup of panko breadcrumbs
½ cup of parmesan cheese
1 teaspoon of oregano
1 teaspoon of parlsey
½ teaspoon of basil
½ teaspoon of rosemary
½ teaspoon of thyme
1 teaspoon of garlic powder
½ teaspoon of salt
½ teaspoon of black pepper
2 teaspoon of finishing salt (optional)
1- ½ cups of your choice of sauce (our favorite is the Michaels of Brooklyn Vodka Sauce) or marinara sauce for the eggplant parmesan
1 cup of shredded mozzarella cheese
Fresh basil and oregano for
Preheat oven to 400F.
Peel eggplant skin and slice eggplant into 1/4” to 1/2” thick.
In a bag, add ½ cup of flour and eggplant slices. Seal bag and shake to coat the eggplant.
In two shallow dishes, prep an assembly line. In one dish, crack eggs and whisk. In another dish, add panko breadcrumbs, parmesan cheese, oregano, parsley, basil, rosemary, thyme, garlic powder, salt, and black pepper and stir.
Prepare a baking sheet with drizzling and brushing 2 tablespoons of olive oil.
Pull one eggplant slice from the bag and place in the egg dish to coat both sides.
Transfer to the panko breadcrumb dish and coat both sides.
Place the eggplant onto a baking sheet. Repeat step 6 and 7 to fill the sheet. Drizzle the 2 tablespoons of olive oil onto the eggplant slices.
Bake for 10 minutes. Flip eggplant and bake another 10 minutes until golden brown. Remove baking sheet and while it is still hot, sprinkle finishing salt.
Serve with your favorite sauce (our favorite is the Michaels of Brooklyn Vodka Sauce) or spread marinara sauce on the bottom of a baking dish. Lay eggplant and place a small handful of mozzarella cheese on each eggplant. Place back into the over for 20 minutes until cheese is melted. Top with fresh basil and oregano before serving.
