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Classic Eggplant Parmesan Recipe


Since we've begun raising our own chickens, I'm constantly amazed at how many eggs we use a week!

I mean, before we got chickens, we used to have a big breakfast most Sunday mornings centered around scrambled or sunny side up eggs, and I would make omelets sometimes.

But since being blessed with a seemingly never-ending abundance of fresh eggs, it seems that eggs creep into nearly every meal - and make every meal so much tastier!

Case in point, this Classic Eggplant Parmesan recipe.




When I was contacted by Tuttorosso Tomatoes and invited to help them promote their products, I was thrilled. The Tuttorosso brand is a favorite at our house already, and I had just bought some eggplant I was planning on using in a classic Parmesan preparation. 

Even basic breading is made better with fresh eggs.

In the spirit of using fresh ingredients, I decided to try the Perfect Marinara Sauce recipe from the Tuttorosso website instead of using jarred sauce, and was really pleased at how easy it was - and how its six-ingredient simplicity perfectly complemented the simple breading on the eggplant.

It also allowed me to use fresh garlic I grew this spring and some of the fresh basil from my windowsill herb garden, as well as a can of Tuttorosso Tomatoes.


Classic Eggplant Parmesan


2 fresh eggs, whisked
1 Cup breadcrumbs
1/4 Cup fresh grated Parmesan cheese
Dried basil and parsley
Salt & pepper
Flour
1/4 Cup Olive oil 
1 Tablespoon butter
1 Eggplant, thinly sliced (you can substitute in two chickens breasts, sliced thin)
1 recipe Perfect Marinara Sauce (click HERE for recipe)
Cooked pasta of your choice

Combine breadcrumbs, cheese, herbs and salt and pepper in a shallow bowl and set aside. Pour some flour into a shallow bowl and set aside. Heat the olive oil and butter in a saucepan over medium heat, swirling until butter is melted.

Dip each eggplant slice in the flour, then egg wash, then bread crumb mixture. Saute slices, several at a time in a single layer in the pan, until golden browned and fork-softened on both sides.

Serve with pasta and sauce, garnish with additional shaved Parmesan and fresh basil, if desired.

-Bread and saute your eggplant slices-
-My husband isn't a huge fan of eggplant, so I make him chicken instead using the same method-
-Make your sauce: this Perfect Marinara Sauce from Tutttorosso was quick and easy to make and so delicious-

Buon Appetito!

I invite you to try my Eggplant Parmesan recipe and also to visit the Tuttorosso website to not only discover more wonderful recipes



Classic Eggplant Parmesan

Author:
Classic eggplant Parmesan recipe to impress your family and friends.

ingredients:

  • 2 fresh eggs, whisked
  • 1 Cup breadcrumbs
  • 1/4 Cup fresh grated Parmesan cheese plus extra for garnish
  • Dried basil and parsley
  • Salt & pepper
  • Flour
  • 1/4 Cup Olive oil
  • 1 Tablespoon butter
  • 1 Eggplant, thinly sliced 
  • 1 recipe Perfect Marinara Sauce 
  • Cooked pasta of your choice
  • Fresh basil leaves

instructions:

How to cook Classic Eggplant Parmesan

  1. Combine breadcrumbs, cheese, herbs and salt and pepper in a shallow bowl and set aside. 
  2. Pour some flour into a second shallow bowl and set aside. 
  3. Heat the olive oil and butter in a saucepan over medium heat, swirling until butter is melted.
  4. Dip each eggplant slice in the flour, then egg wash, then bread crumb mixture. 
  5. Saute slices, several at a time in a single layer in the pan, until golden browned and fork-soft on both sides.
  6. Serve with pasta and sauce, garnish with additional shaved Parmesan and fresh basil, if desired.
Created using The Recipes Generator

**by simply eliminating the bread crumbs, this is a wonderful recipe for those following a Keto, Paleo or Whole30 diet

Disclosure: I received complimentary products for review purposes, however no additional compensation was received. All opinions are purely from my own personal observations and experience.

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