Eggplant Parmesan

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It only made sense to make my hubby's favorite dish for Valentine's Day.  Eggplant parmesan is a wonderful make ahead meal full of lots of delicious leftovers. (I love leftovers!)   It's also a great dish to make 2 or 3 of in a snap.  One of my dearest friends had a baby 3 weeks ago and this was the perfect meal to make for their special V-day dinner!  


I've had many different types of eggplant parmesans.  Some good, some not so good.  I'm not a fan of thick cut eggplant that turns mushy after cooking.  I'm more of a thin cut crunchy gal!  To date, hubby says my parmesan is the best he's ever had.  Not a bad review!  



My recipe is a mishmash of many I've eaten, cooked, and read about. 

I hope everyone had a very special Valentine's Day!

Eggplant Parmesan  
Recipe created by Epicurean Mom

Ingredients:
2-3 japanese eggplants, peeled and sliced thinly into rounds (or to your liking)
1 egg
1 tablespoon water
1/2 cup bread crumbs
1/2 cup seasoned bread crumbs
8 oz baby bella mushrooms, chopped 
1 tablespoon olive oil, plus more for drizzling
1 small shallot, minced
1/2 teaspoon fresh garlic, minced
1/2 tablespoon thyme leaves, chopped if desired
1 jar marina sauce
1 cup mozzarella cheese, grated
1 cup parmesan cheese
15 oz part skim ricotta cheese
salt and pepper to taste

Preparation:
Preheat oven to 375 degrees.  Grease a baking sheet with olive oil, set aside.  

Pour the 2 bread crumbs together on a plate and mix.  Beat the egg white and water together, until well combined.  Dip an eggplant round into the egg wash then coat with bread crumbs, set onto prepared baking sheet. Repeat until all rounds are dredged (you may need to baking sheets for all the rounds, or bake them in batches.)  Sprinkle some salt over the tops of the eggplant and bake for 10-15 minutes, or until golden brown.  Turn eggplant over, sprinkle with salt and bake for another 7-10 minutes, (We like ours crispy and dark brown) cooked until desired doneness.  Set aside to cool.  Lower heat to 350 degrees.  

In a large skillet over medium heat, heat tablespoon of olive oil.  Combine the shallot and garlic, cooking until fragrant.  Add the chopped mushrooms and thyme to the skillet, stirring well.  Season with salt, pepper and add any spices of your liking (I use a sprinkle of 21 seasoning salute form Trader Joe's.)  Cook until the mushrooms are reduced and browning.  Pour the marinara, over the top of the mushroom mixture, stirring for about 2 minutes.  Remove from heat.  

Grease an 8 x 10 pan with olive oil.  Spread half the marinara sauce over the bottom, half the eggplant rounds, evenly spread half the ricotta cheese over the eggplant, half the mozzarella and finish with parmesan cheese.  Repeat this process, finishing with parmesan cheese.  

Bake the eggplant parmesan at 350 degrees for 35-45 minutes, or until bubbly and browning on the top.  Let cool for 10 minutes before serving.

32 comments:

  1. I love eggplant parmesan; your version sounds delicious and crispy, thin-cut eggplant is one of my favorite things!

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  2. I've never had eggplant parmesan, but chicken parm is one of my favorite things ever so I might just have to try this out. Thanks.

    lmld.org

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  3. This looks positively delish. I have not eaten much of this dish. The few I've had have been mushy. I must try your version. Or stop by and crash next Valentine's Day. xx

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    1. Of course you can friend!

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  4. Another stunning recipe! I have not had eggplant parmesan in so long but you have inspired me to make it for dinner! Just started my menu planning for next week and I'm adding this dish on! Can't wait to try! :)

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  5. Perfectly perfect: thin-cut baked eggplant smothered in sauce and cheese! It looks so good!

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  6. My fiancee loves eggplant parm, and yours looks wonderful! So much better than those thick, gunky red messes you see everywhere. I'm bookmarking your recipe right now!

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  7. This sounds so hearty and comforting. I love eggplant parmesan. Definitely trying this one!

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  8. Mmm, I agree with you, I'd much rather have it thin and crunchy than thick and mushy. This looks perfect :) I need to try your recipe!

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  9. Looks and sounds great. One question - could you recommend something to substitute the mushrooms? My husband won't touch them. Any ideas?

    Robyn

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    1. Hi Robyn!

      You know, I actually do not like mushrooms much! What I do is chop them up very very finely and once cooked they reduce by half. After adding the marinara, you cannot notice they are there! It adds wonderful flavor without the chewy fungi! ;-) If that is still not an option, I would use zucchini or a different type of veggie. Just cook whatever veggie you use until soft. :)

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  10. I agree. I prefer the eggplant sliced thin as well. This looks like a wonderful recipe. Thanks for sharing!

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  11. That was seriously the best eggplant parm we have ever had! We agree with Bill! Thank you for caring for our family Katie!!! You are the sweetest friend and went over the top with all the other treats you included in our Valentine's Dinner!! We love you!

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    1. Aw, you are so welcome Lis! Love you guys more! xx

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  12. I'm not usually a fan of eggplant but this really looks amazing Katie! And your photos are just so beautiful!

    PS I love the new look you have here. Simply gorgeous and it really suits you.

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    1. Thanks Jennifer!! I'm not a big fan of eggplant as well, you will love this! Promise!

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  13. If the photos are anything to go by, this will be fantastic. I didn't like eggplant growing up, but through my adoration for moussaka, I've become a fan over time. I've yet to try eggplant parmesan, but your recipe may be the one that gets me over that hurdle as well. It looks amazing.

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  14. Eggplant Parmesan is my absolute favorite meal. Yours looks beautiful, and now you've got me craving some :)

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  15. I can't get over your pictures. They're just so... perfect. I don't like eggplant or mushrooms but this still looks delicious!

    I absolutely love the new layout! And the little mixer at the bottom is really cute. :)

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    1. Erin-I don't particularly like mushrooms or eggplant either. I micro chop the mushrooms (I love the taste of them but hate the consistency!) and I cut the eggplant super thin, so it crisps. I promise you it's sooo good! xx

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  16. This looks so delicious Katie! This is a favorite of mine as well and always makes for amazing leftovers :)
    P.S. I saw your comment pop up in my email while I was reading this...the spoons so remind me of you :)
    Hugs

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  17. This truly looks delicious, eggplants are a favourite here. I just make a simple version but I definitely want to try this one. Lovely pictures!

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  18. Awesome Valentine's Day dish. This is one I would LOVE to get from my hubby on a special day. Big, big eggplant supporter :)

    BUZZED!

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  19. This must be the most elegant version of this dish I have ever seen. :) Gorgeous!

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  20. What a beautiful dish! It looks comforting enough for a sunday supper but fancy enough for a dinner party. I love the idea of giving it to a friend who had a baby. I participate in a group that makes meals for new mommies here. I'm pining this one, I love it!

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  21. Oh my goodness Katie this was fabulous! We had this for dinner last night and leftovers tonight. It was so good. My aunt was here today helping me with the twins and she had some. She is a fussy eater and hates mushrooms and loved it. She even had seconds. I never did tell her there were mushrooms in it, ha! So, so good! Can't wait to make it again. :)

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  22. hi Katie, this sounds healthier than the floured eggplant version! I want to give it a try for a family dinner, can this be made in advance n reheat later on the day? Thanks, Dian

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  23. This was divine! I made it for my husband who usually isn't a big fan of vegetarian entrees and he raved about it!

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  24. I made this with most ingredients from my first garden bounty (including marinara sauce) and it was the best eggplant parm I've ever had, thank you!

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  25. I made this with all veg ingredients from my first garden bounty (including home made marinara) best eggplant parm I've ever had- thank you! one of my favorite recipes now

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  26. I should not have decided to look at this recipe when I am soooo hungry. It looks delish.

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