Eggplant Parmesan

Ingredients

• 1-2 EGGPLANTS

• 3 EGGS (FOR EGG WASH)

• 2 C. ITALIAN STYLE BREADCRUMBS

• 1 C. GRATED PARMESAN CHEESE

• CHEFMEL’S SWEET SICILIAN PASTA SAUCE

• 8-12 OZ SHREDDED MOZZARELLA CHEESE

Instructions

1. Cut eggplant into ¼ - ½ inch medallions.

2. Mix 2:1 breadcrumbs/parmesan cheese in a bowl. 

3. Place egg wash into an additional bowl. 

4. Dip eggplant medallions into egg wash, then dip into breadcrumb mixture and cover well. 

5. Meanwhile, heat olive oil in a frying pan and place eggplant medallions and fry 2-3 minutes on each side until golden brown. 

6. Place on wire cooling rack to drain oil. 

7. Once eggplant is fried, place into a large flat cooking dish with sides, pour generous amount of sauce over the eggplant to cover, then sprinkle parmesan cheese over the top of sauce and then finish by covering that with shredded mozzarella. 

8. Bake at 350 degrees until the cheese is a nice golden brown.

9. Serve with a side of cavatelli with cream sauce or pasta e olio

*Note: if you do not want to fry in oil, you can broil the medallions or use an air fryer.