You know what I make when I want to feel fancy? Eggplant Parmesan. Know what I make when there’s no meat in the house? Eggplant Parmesan.
Anyway, it’s super easy. As you know, in the South, we like to fry stuff and eggplant is no exception. In the summers when eggplant is readily available at the farmer’s market, it’s super delicious.Here’s how I do it.
Easy Peasy Eggplant Parmesan (EPEP)
1 large eggplant
1 large can diced tomatoes (I like Basil Italian, but any kind will do)
1 can tomato sauce
1 pack spaghetti noodles
2 cups flour
2 cups bread crumbs
2 cups milk
1 tsp salt
1 tsp pepper
Tons of grated parmesan (you can used powder if that’s what you have)
2 tsp garlic powder
2 tsp grated garlic
2 tsp Italian seasoning
In a bowl, mix the tomato sauce and tomatoes together. Add some salt, a pinch of sugar and a bit of Italian seasoning.
Mix the bread crumbs, spices and flour on a large plate. In a bowl, crack the eggs and mix with the milk.
Rinse and slice the eggplant crosswise. You want the slices to be relatively thin. Dip in the milk-egg mixture then dredge in the flour-bread crumb mixture. Put a good amount of olive oil in a hot skillet. Cook each slice of eggplant until brown on both sides.
In a larger pan, cook the spaghetti noodles until almost done.
Place the spaghetti noodles in the bottom of a casserole pan. Top with the cooked eggplant. Next, pour the tomato sauce mixture on top of the eggplant, making sure to cover all available spaghetti noodles. Top with more salt, pepper, and spices, making sure to use tons of parmesan (add some mozzarella if you have it. Do it. It’s good).
Bake at 350 for about 30 minutes or until piping hot and the cheese is melty.