Eggplant Parmesan

Hello everyone!

I hope all you honey bunnies out there are enjoying your summer and eating lots of tasty food.

Today, I want to share with you one of my favorite recipes to cook.

I first made it a few years back, before I even got heavily into cooking. It was fabulous! If you love eggplant even half as much as I do, I highly recommend trying this recipe at home.

First, chop three eggplant into 1/4 inch slices.

Lay your slices out on a baking sheet and salt each of them, letting them sit for one hour after. Eggplant has a sour liquid in it and the salt helps to draw that out.

Next, grab three bowls.

The first bowl is of flour, the next bowl will be four whisked eggs, and the last bowl will be full of breadcrumbs (half Panko and half Italian).

You will start by dragging each of the slices through the flour, then the egg mix, then the breadcrumbs.

Make sure each side is coated equally.

Once you’ve done this with all of the slices, lay them out again on a lightly greased baking sheet.

Next you’re going to bake the eggplant in a four hundred degree oven. You’ll need to flip them after 10 minutes, then put them back in for another 10 minutes.

Next, get a 9 in. x 14 in. pan or Pyrex dish, then spread about two tablespoons marina sauce all over the bottom of it. Place about half of your eggplant slices on the pan and drizzle more marinara on top of each of them.

Next, you will place a slice of fresh mozzarella on top of each of them.

Then sprinkle on a little bit of Parmesan cheese and freshly chopped basil. Repeat this process with the rest of your eggplant slices before you put them in the oven and bake at 400 for 20-25 minutes. Continue baking until the cheese is melted and bubbling.

If you crave more carbs in your diet, this recipe would go well with pasta for sure!

Thanks for reading!

-Hot Dish Honey.