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Classic Eggplant Parmesan

Classic eggplant Parmesan recipe to impress your family and friends.


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.





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.





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

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