Eggplant Parmesan

Tuesday, September 10, 2019
This Eggplant Parmesan takes a little work but is 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!








This is an Italian baked casserole with tomato sauce, Parmesan Cheese and shredded layers of Mozzarella and eggplant called Eggplant Parmesan


Easy Steps

  1. Slice the eggplant and lay it on paper towels then sprinkle with salt and let sit for 1 hour
  2. Heat oil in a large fry pan 
  3. In a large plastic bag add flour and seasonings
  4.  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. 
  5. Drop eggplant slices into heated hot frying oil about 1/2 inch of oil, and fry each piece until golden brown. 
  6. Spread out on paper towels to blot the oil.
  7.  This is now ready to layer. 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. Repeat this same step until the eggplant is all gone. 
  8. Bake until the cheese is bubbling.


these are salted eggplant slices on a paper towel draining


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 and Parmesan blended cheeses layer with mozzarella.


This is a fresh full size eggplant on a table with a wicker chair in the background


Basic Casserole Additions

  • add sliced mushrooms
  • add sliced bell peppers
  • add cooked ground beef or shredded chicken breast
  • make a layered of ricotta cheese
  • add a layer of sliced cooked Italian sausage
  • add sliced tomatoes on top with fresh basil and mozzarella or feta cheese

This is an Italian baked casserole sliced eggplant with tomato sauce, Parmesan Cheese and shredded layers of Mozzarella and eggplant called Eggplant Parmesan


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


This is an Italian baked  garlic bread  with tomato sauce, Parmesan Cheese and shredded layers of Mozzarella and eggplant called Eggplant Parmesan


Ways I love Eggplant Parmesan



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


Leftovers are perfect to fill a hoagie or submarine sandwich and even in sliced 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!


This is an Italian baked garlic bread with eggplant slices, tomato sauce, Parmesan Cheese and shredded layers of Mozzarella and eggplant called Eggplant Parmesan


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 casserole
  • 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, and bread crumbs for low-carb 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 is perfectly in freezer containers

eggplant with cheese and sauce baked

Pin for later Eggplant Parmesan



this is a pin for later eggplant parmesan recipe from my grandmother. It has tomato sauce Parmesan cheese and mozzarella melted on top.


Other Recipes to Try:



Eggplant Chips

Zucchini Rollatini

Fried Zucchini Fritters

Grilled Eggplant



this is sliced eggplant cut into thick pieces for Eggplant Parmesan recipe that is salted and draining on paper towels


Eggplant Easy Casserole


Whether you leave this fried and plain to eat as a side dish or make it layered parmesan style, they eggplant is delicious and very easy to make.

You can substitute your favorite jarred sauce for homemade and layer it with shredded cheese of choice, provolone is a nice alternative.


these are salted eggplant slices on a paper towel draining



eggplant parmesan recipe, vintage eggplant recipe, fried eggplant, Italian eggplant sandwich
eggplant, vegetable, casserole Italian food
Italian
Yield: 12
Author:

eggplant parmesan recipe card from my grandmother. It has tomato sauce Parmesan cheese and mozzarella melted on top.

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 fried) 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 it on a towel or paper towel.
  2. I usually like it around 1/2 inch thick (thicker when baking it in a casserole without breading).
  3. Sprinkle with kosher or regular salt and let it sit for 1 hour.
  4. Remove from the paper towel, it will be saturated with water, and toss it.
  5. Note: 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. Note: you can use Italian-flavored breadcrumbs instead of flour if you prefer
  9. Drop into heated hot frying oil about 1/2 inch of oil, and fry each piece until golden brown.
  10. Spread out on paper towels to blot the oil.
  11. This is now ready to layer.
  12. 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.
  13. Repeat this same step until the eggplant is all gone.
  14. Note:
  15. 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.
  16. 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.
  17. For an eggplant sub, I cut thin slices of eggplant and fry till golden.
  18. Toast a sub roll of butter on both sides and sprinkle with garlic powder.
  19. Top with favorite sauce, and mozzarella, wrap in foil, and bake until the cheese is melted.
Calories
356
Fat (grams)
25
Sat. Fat (grams)
11
Carbs (grams)
22
Net carbs
15
Sugar (grams)
17
Created using The Recipes Generator





Pin for later Eggplant Parmesan



this is a pin for later eggplant parmesan recipe from my grandmother. It has tomato sauce Parmesan cheese and mozzarella melted on top.



More Parmesan Recipes We Love:



Chicken Parmesan


Chicken Parmesan Meatballs


Parmesan Crusted Chicken


Parmesan Roasted Vegetables





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

23 comments

  1. Yum! Sounds just excellent, I need to make this very soon!

    ReplyDelete
  2. Poppa Trix would go NUTS for this, he is always lamenting the lack of a good eggplant parm outside of New York. SO I will bookmark this and give him this special treat one of these days!

    ReplyDelete
  3. I love eggplant parm and I love the sandwich! My son Chris and I share one from Little Italy every time we go there!

    ReplyDelete
  4. The sandwich reminds me of a panini I had in Italy. It had eggplant, portabella mushrooms, mozzarella and prosciutto. Bought it at the campo de fiori, one of my favorite places in Rome.

    ReplyDelete
  5. My husband would go nuts over this recipe. His mother is Italian and makes very good eggplant parmesan. I have yet to make it myself though. One day I'll surprise my husband.

    ReplyDelete
  6. Thank you (and Grandma Victoria) for this amazing looking recipe. What a sandwich!

    ReplyDelete
  7. This is a new way of cooking eggplant. It looks very delicious. Would love to try some day.

    ReplyDelete
  8. I just love eggplant parm. and your photo and recipe have my mouth watering. I especially love the fennel seeds in your recipe - I have not seen that before with eggplant and it's a superior idea! :)

    ~Cleo

    ReplyDelete
  9. wow, two great versions for eggplant - that sauce is just something else ... and when you mentioned slicing them so thin and frying, I immediately thought of eggplant chips, but I don't think they would ever get really crisp...do you think if you salted them to leach out the water, would that work?

    ReplyDelete
  10. Very creative and sounds excellent!

    ReplyDelete
  11. I think that's what I would eat if I had a huge hunger, perfect comfort food! Great recipe Claudia, and you know what I think about Grandma's recipes, they're the best!

    ReplyDelete
  12. sounds so delicious ,claudia!and looks amazing!

    ReplyDelete
  13. Excellent recipe. I love it. I bought two small eggplants which I intended for something else but now I have a feeling the plan has changed.

    ReplyDelete
  14. I don't use eggplant as often as I should. I'll give this a try. It looks absolutely mouthwatering!

    ReplyDelete
  15. This looks yummy delicious. I haven't made eggplant in a while. Was getting tired of it. This has made me ready to get back to it.

    I am so glad you posted this. Thanks.

    ReplyDelete
  16. I really get need to buy some eggplant, this looks so delish. I haven't had eggplant for quite some time.

    ReplyDelete
  17. I love eggplant parm too - any way it's prepared but my most favorite is when it's fried. I never had it on a hoagie like this - looks delish!

    ReplyDelete
  18. I love eggplant and this looks so yummy. You were very lucky to have such a talented grandmother.... her cooking talents live on through you. Thanks of sharing them with us.

    ReplyDelete
  19. Always had it fried - and now I bake them. Never put them on bread -will need to rectify that!

    ReplyDelete

Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia