We love to try new things in the Kootenay Spice kitchen. This eggplant parmesan was our first attempt at cooking eggplant and we love it! Layered like lasagna, fresh mozzarella, homemade breadcrumbs and our signature marinara sauce make this recipe unique and delicious!
This meal will feed 2-4 people and requires the following:
1 large eggplant
2 cups marinara sauce
mozzarella, sliced in ¼” slices
2 Tbsp olive oil
¾ cup flour
2 cups breadcrumbs
2 eggs, beaten
oil for frying
pepper to taste
Preheat the vegetable oil in a deep pan over medium-high heat. Preheat the oven to 400˚F.
While the pan and oven are heating, peel your eggplant. The easiest way to do this is cut the ends off and peel with a potato peeler. Slice lengthwise into ½” slices.
Dip the eggplant in flour, then the egg, then press firmly into the breadcrumbs to coat evenly. Set aside and continue with the rest of the eggplant.
Fry the eggplant in batches of 3-4, taking care not to overcrowd your pan. Fry about 2-3 minutes per side, until they are lightly browned.
Lightly coat the bottom of a 9×9 baking dish with some marinara sauce.
Place a single layer of eggplant in the pan. Cut them to fit if necessary. Sprinkle on parmesan cheese and add a layer of mozzarella slices. Pour about ½ of the marinara sauce over the cheeses.
Add another layer of eggplant, cheeses and the rest of the sauce. Top with basil, rosemary and pepper, followed by a final layer of mozzarella.
Bake about 20-30 minutes, until the cheese is beginning to brown.
And there you have it! Fairly simple and very delicious! Once you try it, you will completely understand why it is our favourite way to cook eggplant!