Fresh Eggplant Parm

Eggplant is one of my favorites. A farm near by always has organic eggplant and we love making it. This dish is so delicious and easy to make (especially if you use a deep fryer instead of frying in a pan). I always rave about my deep fryer, but seriously - it has made my life that much easier! I've read many times that you should always salt eggplant for 30-40 minutes to get the water out - I don't truly believe in this. I have never had an issue with the texture or taste of my eggplant. My mom doesn't use the salt method, and neither does her mom. So just peel and slice to desired thickness and follow the recipe below. It tastes even better as leftovers (it becomes more firm)! Enjoy!

Servings: 6-8
Time: 1 hour


2 eggplants, peeled and sliced thin
3-4 eggs
2 tbs water
Salt & Pepper, to taste
3/4 cup seasoned breadcrumbs
2 cups marinara sauce (maybe more)
1 bag shredded Mozzarella cheese
1/2 cup Ricotta Cheese
Oil for frying


1. Preheat oven to 375 degrees.

2. Set up two dipping trays/bowls. One filled with eggs and water, whisked together. The other with bread crumbs. Dip each slice in egg wash then bread crumbs.

3. Preheat oil and fry eggplant slices until golden brown. Season with salt and pepper while eggplant is hot.

4. Lightly spray a casserole dish. Layer bottom with eggplant slices. Place spoonfuls of ricotta cheese on top of some slices and sprinkle layer of mozzarella. Spread a layer of sauce. Repeat steps to create 2-3 layers. Eggplant - cheeses - sauce, eggplant - cheeses - sauce. 

5. Place casserole dish in oven and bake for 35 minutes. 

Garnish with seasoning (Italian, fresh parsley or fresh basil, etc.)

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