Eggplant isn't expensive, however growing the vegetable or getting it from frineds will more than likely not have any pesticides and will be considered organic per nothing was used to tamper with the growing of the product. This dish also is healthy per eggplant has many positive values, such as it is high in vitamins and minerals. It is also rich in fiber as well as antioxidants and free radicals that help support brain function. The season for eggplant is August through October however depending on the weather you can still have some left for the winter season. Eggplant can also be frozen to be used at a later date, we suggest doing some proper research to make sure you are freezing this or other foods correctly. Please also feel free to look up different benefits of how amazing this vegetable is!
Prep Time: 10 Minutes
Cook Time 25 Minutes
Total Time: 35 Minutes
1 Eggplant. Make sure it is dark in color, firm to the touch and in good shape. Ours was from a local garden.
2 Cups all purpose flower
2 Cups Italian style bread crumbs
1 ounce of water
Shredded Parmesan Cheese
Grated Parmesan Cheese
1 Bunch of fresh parsley
Fresh Mozzarella cheese
Pinch of Salt
Pinch of Pepper
1 Jar of Red Sauce
Oil for cooking
Wash the Eggplant under cold water and pat dry.
Remove the green stem and cut the both ends off
Slice the Eggplant about 1/4 inch all the way down.
In three septet containers make your mixing area.
Place the flour in one with some salt and pepper
Scramble your eggs in the next with the water, and salt and pepper
Place the bread crumbs in the last, with the pinch of salt and pepper as well.
Place a few pieces of eggplant in the flour and coat well.
Move to the egg wash and coat again.
Move to the bread crumbs for the final coat.
Once fully coated place on a plate to let sit.
Once all the pieces are fully coated let them sit about 15 minutes either out or in the firdge. This will allow the bread crumbs to fully set and adhere to the eggplant.
Chop up the parsley and start to cut the fresh Mozzarella cheese into pieces.
In a pan place just enough oil to cover 1/2 of the eggplant. You don't wan them fully covered.
Let the oil heat up to about 350 degrees then place the pieces in.
Let cook for 3-4 minutes or until golden brown, flip and repeat.
Take them off and place them on a baking sheet.
Have your oven preheated to 350 degrees
With a table spoon place some red sauce over each eggplant.
Then cover with a piece of fresh mozzarella cheese.
Sprinkle some grated Parmesan cheese over top
Then sprinkle some of the chopped up parsley.
Place the pan in the over and let bake for about 5-10 minutes or until the cheese is melted and browned.
You can now serve up with either pasta or a healthy vegetable.
The steps seem long but as you watch the video you will see they are not that intense. We just wrote them out ever step by step. As you can see below they came out golden brown, they had a great taste to them and if you want to add more sauce fee free to! Below is our video so please check that out if you haven't seen it yet.
We really hope everyone enjoyed this post, this is such a great meal for the fall but you can enjoy it year round! This dish is very simple but it is also so affordable! You can make this for your family and friends and impress them with such a beautiful meal! Below is the video so be sure to check that out and subscribe to our channel for new videos weekly!
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