I love to make ‘real’ eggplant Parmesan but it is admittedly a big production. The three bowls to coat the eggplant, then fry it all is a mess. It is worth it, sometimes, but it’s not a meal I am going to throw together last minute.
This is what I throw together last minute when I want eggplant Parmesan.
I didn’t follow a recipe and I didn’t measure anything, but this is pretty basic, I don’t think you can screw this up. Use what you have, it will be delicious. I have even used zucchini instead of eggplant and it was delicious. Here is a recipe doing basically what I did, follow it if you want exact quantities.
Here is what I had, that red jar is tomato sauce I canned. Use any sauce you like.
Slice the eggplant and brush some olive oil on the slices and salt them and roast them in a 450F oven for about 45 minutes. When they are nice and brown and soft, layer the roasted eggplant with some Parmesan cheese, and other cheese if you want (I used ricotta and forgot I have mozzarella too), basil or herbs if you want, layer your ingredients until they are used up then drench the whole thing in sauce.
Finally, top the whole thing with bread crumbs tossed in olive oil and Parmesan cheese (I forgot to take a picture of the breadcrumb topping.
You can make it early in the day or a day or two ahead. When you are ready to make it preheat the oven to 400F and bake it until it is bubbly and brown on top and meltingly hot…and serve it with some pasta. Don’t forget the pasta.
Summer is here and the summer vegetables are too. Enjoy the bounty.
See you at pick-up.