Eggplant Parmesan

Tuesday, September 10, 2019
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!





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





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




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!



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



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.



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, Parmesan blended cheeses layer with mozzarella.


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



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.




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.


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!



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 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



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



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:

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 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
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






Watch my Quick Video on Making Eggplant Parmesan






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

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com