With fall right around the corner and us all having so much free time due to COVID-19, it’s perfect time to practice your comfort food cooking. Eggplant parm is the perfect starter recipe that’s great to keep you warm on a chilly autumn day.
Recipe:
2 eggplants
2 eggs (use 1 at a time)
Breadcrumbs (pour out a little bit at a time)
Grated mozzarella cheese
Grated parmesan cheese
Tomato sauce
1 frying pan for the stove
1 rectangular pan for the oven
Tin foil
Oven at 375
Slice eggplant in 1/4 inch slices. Heat stove medium low heat (don’t want to burn the bread crumbs). Coat pan with olive oil, keep putting on oil throughout cooking process. Prepare 1 bowl of whisked egg, 1 bowl with bread crumbs.
Coat eggplant slice in egg, then bread crumbs, then place in pan. Continue until 1 layer of eggplant in the pan. Cook until golden brown, flip, cook on other side.
Lightly coat bottom of oven pan with tomato sauce, place first layer of eggplant, 1 dollop of tomato sauce on each eggplant slice, lightly sprinkle mozzarella cheese. Continue with layers until all of eggplant used. Do NOT sprinkle cheese on the top layer, only sauce.
Cover pan with tin foil, cook for 30 minutes. Take pan out, heavily sprinkle with mozzarella and parmesan cheese (I don’t use parmesan cheese because I don’t like it, but obviously you can). Cook until top golden brown and crispy.
Cool slightly, serve and enjoy!