I first started making this dish a couple of years ago during Lent. I was always trying to find yummy new vegetarian dishes to make since I couldn't eat meat, so I took this as the perfect opportunity to experiment with making this dish. After once again perusing the internet for a recipe, I saw that it was a fairly simple recipe. So, I decided to just wing it and came up with my own version of it. Even though it's a simple recipe, theres a couple different parts to it, so it does take a while to put together. I don't really measure when I cook, so I apologize for the lack of an ingredient list, but here's what I did!
First up, the tomato sauce. I started making it by first sautéing half a diced onion and a couple cloves of garlic until the onions were softened. Then I added a can of fire roasted tomatoes and a large can of tomato sauce. I stirred it together and let it come to a simmer. Once it was simmering, I added in some chopped fresh basil. I let it simmer for a few more minutes, then took it off the heat and set it aside for later.
Next part was the eggplant. I sliced up 1 large eggplant and breaded it. The breading process consists of 3 parts. I needed 3 bowls for this. In the first bowl I put flour, which I seasoned with garlic powder and seasoned salt. 2nd bowl had 2 scrambled eggs, and the 3rd bowl was filled with panko. To bread the eggplant, I took a slice and coated it in flour, then dipped it in the egg, and lastly covered it with the panko.
Now, it was time to fry. I fried the breaded eggplant in some vegetable oil a few minutes on each side until it was nicely browned and crispy. Once the pieces are finished frying I placed them on a paper towel to get the excess fat off of them. After all the pieces were fried it was time to assemble all the parts. I took a large baking dish and poured a layer of the tomato sauce that I had made onto the bottom of the pan. Then I placed a layer of eggplant in the sauce. Next I sprinkled a layer of shredded mozzarella cheese over the eggplant. On top of that, I placed a few pieces of fresh basil leaves on each piece of eggplant. Then I topped it off with another layer of eggplant. Lastly, what gives this dish its name, I sprinkled a generous amount of shredded parmesan cheese on top.
Once it was all assembled, I placed it in a 400 degree preheated oven for 15 minutes. After that, I changed the oven setting to broil and moved the dish to the top rack of the oven. I left it in the oven only long enough for the parmesan cheese on top to brown, and it was finally done and time to eat! I had some extra tomato sauce left so I boiled some pasta to mix with the sauce and served it along side the Eggplant Parmesan.
The pasta and the eggplant went perfectly together. I think the reason I enjoy this dish so much is that the eggplant gets soft, but is definitely not slimy. Plus it doesn't hurt that the crispiness of the breading and all the cheeses kind of masks the taste of it as well. After making this dish, I think I can say that me and eggplant now have a better understanding with each other.
