Layered Eggplant Parmesan


This classic Italian dish takes time and patience but it’s so worth it in the end. Both my grandmothers and my mom start preparing the Eggplant the same way by pan frying it but each one made the dish their own, adding different cheeses, spicy or sweet tomato sauces and even crushed Meatballs, honestly they were all delicious! My version of the recipe is a combination of all three of them… Hope you try it and enjoy your own masterpiece😘

1 lg. firm Eggplant, thin sliced with or without skin

Prepare some eggs, seasoned breadcrumbs in separate bowls to dredge & coat Eggplant slices and ready them for pan frying. Heat canola or coconut oil in sauté pan and cook slices till soft and browned on both sides. Set aside onto paper towel lined dish till all are cooked and you are ready to assemble your dish.

Cover bottom of a baking casserole dish with some tomato sauce (homemade or store bought) and place a layer of Eggplant slices over it. Dollop some whole milk Ricotta cheese on top of the slices and spread, then sprinkle with shredded mozzarella cheese, season with salt & pepper and finish with more sauce all over. Now add another layer of Eggplant slices, take some homemade meatballs from your sauce (or store bought), crush them up and layer on top of this layer of Eggplant, sprinkle with more Mozzarella cheese, salt & pepper and sauce. Top the whole dish off with the last layer of Eggplant slices and cover with sauce, season with salt & pepper and grated Parmesan cheese. Place foil over dish and Bake in 350 oven for 30 mins with foil on and about 30mins with foil off or till heated through, testing with knife in center to make sure. Once done let dish rest for about 5-10mins and then serve with extra hot sauce if desired. Please enjoy❤


One Comment Add yours

  1. run2kar says:

    This meal is truly Homemade with love …. Enjoy !!!!!


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