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john’s eggplant parmesan

(1 rating)
Hutt5asl avatar
Recipe by
Lauren Conforti
@Hutt5asl
HARRIMAN, TN

This casserole is started the night before to let the eggplant drain to remove any bitterness. This is a wonderful vegetarian dish (with no sausage or meatballs) that is even better the next day!

(1 rating)
yield 6 -8 depending on size of eggplant
cook time 1 Hr
method Bake

Ingredients For john’s eggplant parmesan

  • 1 md
    or large eggplant
  • 2
    eggs
  • 1/4 c
    milk
  • 1/2 tsp
    tobasco
  • 1/4 c
    parmesan cheese
  • 1 c
    italian bread crumbs (can use plain seasoned with oregano, thyme, parsley, basil, garlic powder & onion powder)
  • salt and pepper, to taste
  • 1 1/2 c
    mozzarella cheese, shredded
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
    cheddar, shredded (optional, for color)
  • 1 1/2-2 c
    spaghetti sauce (see recipe for conforti family red gravy)
  • olive oil, extra virgin

How To Make john’s eggplant parmesan

  • 1
    Break up any sausage and/or meatballs, if there are any in sauce.
  • 2
    Peel & slice eggplant. Layer between paper towels in a colander & lightly salt each layer (this will draw out any bitterness) Put weight on top, such as a large can of tomatoes & let sit in fridge overnight.
  • 3
    Then in a bowl combine the eggs, milk & tobasco sauce. Beat eggs well.
  • 4
    In another bowl combine the bread crumbs, Parmesan and salt & pepper. Combine well with a fork.
  • 5
    In a large skillet, heat olive oil. Then preheat oven to 350F.
  • 6
    Dip each slice of eggplant in the egg mixture, then in the bread crumb mixture. Fry over medium heat until golden brown. Drain on paper towels.
  • 7
    Spray a casserole dish. Spread a light layer of sauce on the bottom. Add a layer of eggplant slices. (Try not to overlap much)
  • 8
    Add a layer of mozzarella & Parmesan.
  • 9
    Layer sauce, eggplant, cheeses, sauce, eggplant, cheeses, until casserole is full. Add cheddar, if desired, in last layer for color.
  • 10
    Bake at 350F for 25 minutes, then bake at 450F for 5-10 minutes until cheese is golden brown & casserole is bubbly.
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