Eggplant Parmesan

This Eggplant Parmesan takes a little work but 100% worth it.

The crispy fried vegetable slices are delicious and smothered with meaty flavored tomato sauce and mozzarella melted cheese.

Great in a casserole as a whole meal and leftovers are over the top delicious in a sandwich.

Grandma made the best-fried eggplant parmesan and always cooked hers in a cast-iron skillet.

I loved the eggplant fried plain also, it's like eating popcorn and addicting.

My other favorite eggplant casseroles are done with ricotta cheese and also love it stuffed and baked.

Dad always used eggplant in a caponata with fried bologna, so we have grown up with freshly grown eggplants in our garden.

Fresh is best, so if you get a chance to get them at a farmers market I highly recommend them over grocery stores.


Scroll down and print grandma's over 100-year-old recipe, it's a fabulous addition to any eggplant recipe!

Where This Dish Began

Our version is Roman, and my Grandma's recipe.


There are several theories about the origin of eggplant Parmesan. The most obvious is that the name of the dish derives from parmigiano cheese, the main cheese used in the dish.


Many food writers have voiced suspicion of this explanation because parmigiano is not native to Naples or other regions of southern Italy where eggplant Parmesan is found.


It's been argued that in fact, the dish originates in Parma in northern Italy, because either Parmesan refers to the city of Parma (which it does) or because the Parmesan cheese is from Parma (which it is).


In the fourteenth century, parmigiano was a widely traded cheese and found throughout Italy.


Eggplant also made its first appearance in Italy in Sicily and the southern regions, not in the north and it’s likely that a dish for eggplant would be invented in the south.


Second, the dish is famous in the Campania region in general, Naples in particular, as well as in Sicily and Calabria and not in Parma.


So, it really doesn't matter, does it?


Eggplant parmesan is fabulous no matter where it came from!

Cook it Up!

Grandma never measured anything so this is as close as I can get it.

She dipped hers in egg, dipped in flour,  then fried it in vegetable oil to be a golden brown color.

Mom did hers in bread crumbs.

Then if there happened to have any left (since we loved them fried and plain), they would make it to become this casserole to be baked with sauce and cheese.

Grandma's Recipe

This was Grandma's Roman way of Eggplant Parmesan, Grandma Victoria's version who was born in Rome, Italy and from her Region of cooking this dish.


This has our family recipe of homemade Traditional Sunday Sauce and grated Romano, Parmesan blended cheeses layer with mozzarella.

Basic Easy Recipe

I really can't decide which way I love better, this crunchy garlic submarine roll layered a mile-high with eggplant parmesan or just on a plate with the mozzarella melted and oozing off my fork!


Amazingly enough, there are so many versions of how different we all make eggplant, breaded, floured, plain, broiled, baked, fried.


I have done them every way and love them all, however, a thin seasoned flour is my favorite, and how I remember them.


This one is pretty basic to us and simple.

Ingredients for Eggplant Parmesan

• eggplants washed
• seasoned flour
• salt, pepper, parsley, oregano, garlic powder, basil
• egg
• water
• fresh garlic
• oil for frying grandma used vegetable oil ( I use canola oil)
• Parmesan and Romano blend
• shredded mozzarella
• homemade tomato sauce
• Optional:1 pinch of fennel seed

Ways I love Eggplant Parmesan

In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese.


I absolutely love leftovers or even the first batch made in a hoagie or submarine sandwich in hard-crusted bread.


I love making garlic bread and adding the sliced eggplant on it with melted cheese.


Either way, this is a delicious meal add a nice Italian salad and vino and you're styling in Italian fine cuisine for sure!

Tips

• Smaller eggplant is less bitter
• Salt the slices and drain on paper towels to remove bitterness
• Slice them thinner 1/4 inch for eggplant sandwiches
• Slice thicker 1/2 inch for a casseroles
• Ground meat like meatballs or sausage can be added in a layer
• Season ricotta cheese can be added as a layer
• Leave some random skin on for striped pretty look effects
• For fewer calories, rinse and wet the slices and shake in seasoned flour, crackers crumbs, bread crumbs for low card crushed pork rings
• Fry on low-medium heat until just golden brown on each side
• For flavored oil add fresh garlic while frying
• Homemade  Italian Tomato sauce or store-bought
• Use a Parmesan Romano blend for grated cheese
• Don't be afraid to make too much, this eggplant freezer perfectly in freezer containers

Pin for later Eggplant Parmesan

Other Recipes to Try:

Eggplant Chips

Zucchini Rollatini

Fried Zucchini Fritters

Grilled Eggplant

Calling All Eggplant Parmesan Lovers!

If you love eggplant parmesan and it's a favorite Italian meal of yours, do not miss trying grandma's easy recipe.


It is a treat every time I made this in her memory and love the old vintage style recipes that's stays tried and true through
the generations.


Whether you eat this in a casserole-style or my favorite in a submarine sandwich, you are going to love this recipe!


Let me know what you think in the comments, ciao!

eggplant parmesan recipe, vintage eggplant recipe, fried eggplant, Italian eggplant sandwich

eggplant, vegetable, casserole Italian food

Italian

Yield: 12

Author: Claudia Lamascolo

Eggplant Parmesan

prep time: 8 Mcook time: 25 Mtotal time: 33 M

This a vintage over 100-year-old recipe my grandmother made called Eggplant Parmesan. This is a purple vegetable that is first fried then baked in a cheese and tomato sauce. Delicious as an entree or in a sandwich.

ingredients:

• 1 eggplant washed and sliced thick, (leaving partial skins on striping effect for sandwich slices cut much thinner and fry) I leave mine thick and take all the skins off
• 1 1/2 cups of seasoned flour
• seasoning for flour -, 1/2 teaspoon of each, salt, pepper, parsley, oregano, garlic powder, basil
• 1 egg beaten with 1/4 cup water
• 1  tablespoon minced fresh garlic
• oil for frying grandma used vegetable oil ( I use canola oil)
• grated cheese Parmesan and Romano blend
• shredded mozzarella around 3 cups
• homemade tomato sauce ( or store-bought) around 3 to 4 cups
• Optional: for a sausage flavored sauce add 1 pinch of fennel seed (about 1/4 teaspoon)

instructions:

How to Cook Eggplant Parmesan

1. First slice the eggplant in rounds and place on a towel or paper towels.
2. Thick for casseroles, thin for sandwiches.
3. Sprinkle for kosher or regular salt and let it sit for 1 hour.
4. Remove from the towel, it will be saturated with water.
5. This removes any bitterness, at least that's what my grandmother said back in the 1960s.
6. Heat oil in a large fry pan. In a large plastic bag add flour and seasonings.
7. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour.
8. Drop into heated hot frying oil about 1/2 inch of oil, fry each piece until golden brown.
9. Spread out on paper towels to blot the oil.
10. This is now ready to layer.
11. In a large casserole dish, 13 x 9 lay your eggplant slices down on a little homemade sauce, sprinkle heavily with grated cheese and granulated garlic, then sprinkle shredded mozzarella.
12. Repeat this same step until the eggplant is all gone.
13. Note:
14. If you prefer to bake the eggplant slices, bake on a sprayed cookie sheet (or on a parchment paper-lined cookie sheet), dot with olive oil on each slice of eggplant at 425 degrees until golden brown. instead of frying.
15. The last layer should be smothered in shredded mozzarella and Parmesan Bake until cheese is melted throughout and bubbly, around a half-hour on a 350-degree oven.
16. For an eggplant sub, I cut thin slices of eggplant and fry till golden.
17. Toast a sub roll butter on both sides and sprinkled with garlic powder.
18. Top with favorite sauce, mozzarella, wrap in foil and bake until cheese is melted.

Calories
356

Fat (grams)
25

Sat. Fat (grams)
11

Carbs (grams)
22

Net carbs
15

Sugar (grams)
17

https://www.whatscookinitalianstylecuisine.com/2010/04/grandma-victorias-eggplant-parmesan.html

Created using The Recipes Generator

Pin for later Eggplant Parmesan

More Parmesan Recipes We Love:

Chicken Parmesan


Chicken Parmesan Meatballs


Parmesan Crusted Chicken


Parmesan Roasted Vegetables

Watch my Quick Video on Making Eggplant Parmesan

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.