• Skip to main content
  • Skip to primary sidebar

LeMoine Family Kitchen

Enjoying life... one delicious bite at a time

  • Home
  • About Me
  • Recipe Index
    • Appetizer
    • Beef
    • Breakfast
    • Chicken
    • Dessert
    • Drinks
    • Healthy Eating
    • Pasta
    • Pork
    • Salad
    • Seafood
    • Salad
    • Side Dish
    • Vegetarian
  • Work With Us
  • Privacy Policy/Disclosure
  • Blog

Eggplant Parmigiana

October 22, 2012 by Angela LeMoine 1 Comment

One of my all time favorite Italian dishes is Eggplant Parmigiana. Layers of eggplant, sauce and cheese all baked until golden and bubbly. Whats not to love?! 
One of my all time favorite Italian dishes is Eggplant Parmigiana. Layers of eggplant, sauce and cheese all baked until golden and bubbly. Whats not to love?! 
This weeks Meatless Monday happens to be one of my very favorite Italian classics, Eggplant Parmigiana!!! Whats not to love, perfectly fried eggplant, creamy fresh mozzarella and wonderful tomato sauce! This dish is a very simple layered dish but the trick is really in the eggplant. The eggplant is the star and requires the most time. Once the eggplant is ready its just a matter of layering all the fabulous ingredients and baking away until golden and bubbly hot!!!

Eggplant Parmigiana 

Basic Tomato Sauce
2 cans crushed tomatoes
4 large cloves of garlic, smashed
handful of fresh basil leaves, torn (we keep it rustic)
1 T of dried oregano
olive oil
salt and pepper
2 large eggplants
1 lb fresh mozzarella, sliced thin
a few eggs
Italian seasoned breadcrumbs
fresh flat leaf parsley
grated pecorino romano cheese
vegetable oil
Oven at 375 degrees.
You’ll want to start with the sauce so it has some time to simmer away for a little bit. In a large pot add in a few big drizzles of olive oil. Add in the garlic and oregano and sauté until the garlic is just starting to brown. Add in the canned tomato, basil, salt and pepper. Allow it to simmer for at least an hour.
Now for the rockstar eggplant! I like to cut each end off and peel just some of the skin off. Why you ask? Well, I don’t mind the taste so I never peel it all off but sometimes it can be a little tough. My solution to keep the structure of the eggplant slices without having too much tough skin is to peel it as shown in my picture. Once peeled, slice into rounds. Not too thin, they will fall apart.
photo1copy116
In one pan lightly beat a few eggs with a couple Tbsp of water. Into another pan add some breadcrumbs and add a handful of grated cheese and some fresh parsley.
Place the sliced eggplant first into the egg and then into seasoned breadcrumbs.
In a large frying pan, over medium high heat, add enough vegetable oil to cover the bottom completely.  the trick to knowing when the oil is ready, because this is hugely important, is to stick the end of a wooden spoon in the pan to the bottom and if little bubbles form around it then the oil is ready.
Go ahead and fry the eggplant. You are looking only to cook a couple minutes per side and for a beautiful golden coloring.  Place onto a cooling rack so the eggplant stays crisp.
Once the eggplant is all fried you are all set to assemble. In a large baking pan add a thin layer of sauce. On top of that a layer of eggplant then several slices of the mozzarella and a little more sauce. Continue until all the eggplant is used. You don’t want to overload on the sauce, you will end up with a soggy eggplant parm. Finish off with a little fresh parsley.
Bake for approx 35-40 minutes, until bubbly and golden. Mine is served over angel hair pasta. Oh, and if by some chance you have leftovers… eggplant parm makes for a great sandwich or panini!

 

 

Filed Under: Side Dish, Vegetarian Tagged With: comfort food, eggplant, italian, mozzarella, parmigiana, side dish, vegetable, vegetarian

Previous Post: « 3 Easy Party Appetizers
Next Post: Pumpkin Mashed Potatoes »

Reader Interactions

Trackbacks

  1. Roasted Eggplant Parmigiana Boats - LeMoine Family Kitchen says:
    August 26, 2015 at 4:00 am

    […] classic Eggplant Parmigiana, which I LOVE also, well it takes quite a bit of time. Theres the breading and frying of the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar


Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

Recent Posts

  • Breakfast Chorizo Enchilada Bake
  • Lemon Thumbprint Cookies with Strawberry Jam
  • Family Game Night Gift Basket with NJ Lottery
  • Cranberry Orange Scones
  • Creamy Vegetable & Gnocchi Soup

Categories

Archives

Travel

Power Quick Pot™ Italian Beef Dip Sandwich

#ad Oh my!!! You guys I  am so incredibly excited to share todays recipe with you for two reasons- #1 I  used the NEW Power Quick Pot™ Pressure Cooker and its AMAZING! #2 This recipe for Pressure Cooker Italian Beef Dip Sandwich is ridiculously easy and DELICIOUS!

NYC Skyline Dinner Cruise with Spirit of New Jersey

Incredible views, a great meal, a lovely cocktail and just a really great night with the NYC Skyline Dinner Cruise with Spirit of New Jersey. Having lived so close to NYC all my life I can easily say that this was the most amazing way to enjoy the famous skyline. #hosted

See More →

Copyright © 2025 · Development by Grace and Vine Studios