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Eggplant Parmesan

We love the Chicken Parmigiana recipe so much that I thought I might experiment with different “meats”. We had received an eggplant in our latest Happy Box and I didn’t want it to go to waste. Since I have never cooked with an eggplant before I wanted to start with some basic and not too extraordinary. So I converted the Chicken Parmigiana recipe in to Eggplant Parmesan.

It was delicious! I loved it. And so did my husband. Well, not as much as the Chicken Parmigiana, but I can’t blame him. This is a great vegetarian alternative with the heart and “meat” of the chicken version. I froze it too and had some later, it was just as good then as it was that first day.

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 1 Eggplant, sliced 1/2 inch thick
  • 4 Tablespoons Butter
  • 2  each Eggs
  • 1  teaspoons Salt
  • .125  teaspoons Pepper
  • .75  cups Dry Bread Crumbs, fine
  • .5  cups Oil
  • 32  ounces Tomato Sauce, oz
  • .25 teaspoons Garlic Powder
  • 2  Tablespoons Butter (or margarine)
  • .5  cups Parmesan cheese
  • 8  ounces Mozzarella cheese, sliced or shredded

Directions:

Combine lightly beaten eggs, salt, and pepper. Dip eggplant slices into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown eggplant on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over eggplant, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.

I like to serve this meal over cooked spaghetti noodles.

Freezing Directions:

Follow directions above but DO NOT bake. Cover with foil and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.

Servings: 4


15 Responses to “Eggplant Parmesan”

  1. Mercedes says:

    I love eggplant! too bad I am the only one to like it at home. I also make lasagna by using roasted eggplant instead of lasagna noodles. Roasted eggplant is very sweet almost as plantains.

    Mercedes

  2. [...] This post was mentioned on Twitter by triciacallahan and Amy, Kraft Foods. Kraft Foods said: Eggplants & parmesan cheese is always a good idea :) RT @onceamonthmom: My first recipe using eggplant – I LOVED it! http://bit.ly/cYTrvs [...]

  3. Kathy says:

    YUM! This will be a keeper recipe. Thank you for sharing it!

  4. I don’t cook too much with eggplant either. But I bought 3 of them on a whim at the farmers market. So I made 2 meals with them and they were delicious! I haven’t posted them yet though. I’ve never made eggplant parmesan though! This looks awesome!

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  6. Please tell me it worked right? I dont want to sumit it again if i do not have to! Either the blog glitced out or i am an idiot, the second option doesnt surprise me lol. thanks for a great blog!

  7. tracy says:

    If you are ever so inclined, the best eggplant parm I’ve ever had is the Mike’s Deli recipe. Can be found on food network site, throwdown with bobby flay. It melts in your mouth.

  8. Rachel says:

    I love eggplant parmesan, the last time I made it I baked the eggplant instead of frying it and it turned out great. I prepared the eggplant just like you would to fry but spritized it with a little olive oil and baked it at 350 degrees for about twenty minutes or till it was golden brown. After it bakes just use the eggplant the same way you would the fried eggplant. It is very yummy, much lighter and healthier for you.

  9. Mayra says:

    I made it for my family and parents two days ago and it was a success. Super delicious. The eggplant I bought was huge so I freeze two 8 x 8 for Sunday’s lunch! Thank you for sharing. Your website is helping me sooo much to save, plan and cook.

  10. Sarah says:

    I LOVE eggplant parm, though love might be an understatement. I have never frozen it though, so I am interested in trying this. There is only one variation with mine that I see from yours, and that is including Ricotta cheese. After placing the eggplant into the tray, I put a dollup (maybe a tablespoon) of ricotta cheese onto each slice and flatten the dollup out just a little. I don’t know how well the ricotta will freeze, but I will definitely be finding out!!

  11. Nancy says:

    This looks great. Can’t wait to try it. The recipe mentions pouring it over “chicken”… Did you mean the eggplant? Also, what size pan do you suggest would be best for this?

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