Famous Eggplant Parmesan - Italian MaMa

Mama shares her famous eggplant parm recipe. Learn from pro, a dinner the whole family will enjoy! RECIPE BELOW!
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Italian MaMa's Famous Eggplant Parmesan Recipe:
9x12 Pan
1-2 Eggplants (depending on size)
Flour
Egg
Seasoned Bread Crumbs
Vegetable oil (for frying)
Parmesan Cheese
Mozzarella Cheese
Tomato Sauce
Directions: Peel and slice eggplant into ¼” circles. Coat in flour, shaking off excess. Dredge in egg, then coat both sides with breadcrumbs. Heat oil, brown eggplant on both sides. Remove and place in colander before transferring to a paper towel.
Layering Pan: Coat bottom with sauce, then add layer of eggplant, followed by sauce, parmesan cheese, mozzarella cheese. Repeat eggplant - sauce - parmesan -mozzarella for 3 layers (more if desired). Cover with foil. Place in oven and cook covered for 30-min on 350. After 30-min, remove foil and cook until cheese is browned and sauce is bubbling (approx. 45-min to 1-hr, depending on temperature of tray prior to cooking). If you prepare in advance, Italian MaMa recommends leaving tray out to get room temp prior to cooking. Enjoy!
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Edited on FCPX

[@lorrainelarabie6853]

exactly what I wanted for dinner. Excellent and easy. Thank you MaMa

[@rosasimon4848]

Cooking this recipe tonite! Gracia Italian Mama!

[@williammcduff6531]

Great recipe & thanks for sharing.

[@Scalcionekitchen]

Looks so good! Thank you so much

[@LetLooseMotherGoose]

Best eggplant on the planet!!

[@tinaharris1284]

OK, I'm officially drooling now. Something tells me the tomato sauce is key too. And now to go shop for ingredients!

[@michellebaker4247]

Excellent

[@bethmurrow5626]

I miss my Nonna but my Mom cooked the best. RIP Mama

[@sjmazzoli]

yum

[@bethmurrow5626]

Did you know....Whether you're working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out. This allows for the flavor of the eggplant meat to stand out more. You could even go an extra mile and place the slices on a paper towel lined baking sheet then line with paper towels again. Place another backing sheet on top and put some cans on top for weight. That’s professional caliber stuff....lol. This will help extract more water.
Once upon a time, eggplants tasted incredibly bitter, and salting them before cooking helped to draw out and eliminate some of that astringency. But the eggplant has evolved so there are not as bitter.
Salting eggplant is a good idea, but isn't strictly necessary in the way that it once was many generations ago.
Happy cooking 🙂 it looks delicious, thank you for your recipe!

[@roxie4772]

Rico!

[@bethmurrow5626]

Oh i wish i could eat eggplant. Its the only thing in the would i am allergic to.

[@blakewoodcrest4403]

Although I wouldn’t use that brand of Bread Crumbs, Oil and Cheeses, I love the technique and the chef - Bravo!

[@jo-anndigennaro9137]

Italian mama your the best. Happy New year and God bless.

[@TheBakingDiva]

Your my kind of Italian mama....some people don’t peel their eggplant 😩 I only like them peeled. Yummy 👍
See you soon, Dolores......The Baking Diva 💖

[@ItalianMaMa]

Thanks so much!! Xoxo

[@matti2023]

Love this lady xoxoxo

[@terrymauriello3668]

I just love you, Italian Grandma. And all your recipes. God bless you 😘

[@nataliegarcia8364]

Lol the 🐶 loves 🍆 too , so cute. Definitely making this looks amazing! Ty for the recipe.

[@bethmurrow5626]

About the gender of an eggplant...lol...
“There is long-standing controversy about male and female eggplants, which is inaccurate, they are the same.
However, Eggplants have a dimple at the blossom end. The dimple can be very round or oval in shape. The round ones seem to have more seeds and tend to be less meaty, so select the oval dimpled eggplant.”
There ya have it