Eggplant Parmesan

Eggplant Parmesan is a great recipe for practicing the complete three-step coating and breading technique. Each eggplant slice is coated in flour, dipped in egg, and covered with bread crumbs before being browned and topped with tomato sauce and mozzarella cheese.

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Yield: 4-6 servings

Ingredients

• 1 large eggplant
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 2-3 tablespoons olive oil, as needed
• 1-1 1/2 cups spaghetti or marinara sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat the oven to 400F. Lightly coat a casserole dish with cooking spray or a small amount of oil.
2. Wash the eggplant and cut it crosswise into slices about 1/2-inch thick.
3. Set out three shallow dishes or pie plates to create a dredging station. Place the flour in the first dish, beaten eggs in the second, and bread crumbs in the third.
4. Step 1 - Flour: Place an eggplant slice in the flour. Turn it over to lightly coat both sides, then shake off the excess.
5. Step 2 - Egg: Dip the floured eggplant into the beaten egg, turning it so both sides are coated. Allow the extra egg to drip back into the dish.
6. Step 3 - Bread crumbs: Transfer the eggplant to the bread crumbs. Turn it over and gently press the crumbs onto both sides.
7. Repeat the flour, egg, and breadcrumb steps with the remaining eggplant slices.
8. Heat a small amount of olive oil in a large skillet over medium heat. Add the breaded eggplant slices in a single layer, working in batches if necessary.
9. Cook until the coating is golden brown and crisp, then turn the slices and brown the second side. Add a little more oil between batches if needed.
10. Transfer the browned eggplant slices to the prepared casserole dish.
11. Spoon a small amount of spaghetti or marinara sauce over each piece and sprinkle with mozzarella cheese.
12. Bake for 10-15 minutes, or until the eggplant is tender, the sauce is hot, and the cheese is melted.