Best Homemade Eggplant Parmesan Recipe

Best Homemade Eggplant Parmesan Recipe – I have to say with all truth, this is the best eggplant “parmesan” I have ever put in my mouth. For more vegetarian Italian recipes, check HERE.

Seriously. I’m not sure if it was the freshness of the ingredients, the purity of them or the technique. But it was good. I ate the whole thing over a couple of days. The fresh basil really makes a difference too, I think.

INGREDIENTS – Best Homemade Eggplant Parmesan Recipe

1 non-gmo, organic* eggplant (if possible)

pink salt

1 farm fresh egg*

3/4 cup Romano cheese

6-8 Roma tomatoes*

1/2 tsp marjoram*

2 chopped garlic cloves*

drizzle of good olive oil*

8 0z log of fresh mozzarella*

olive oil cooking spray*

fresh basil* for garnish (and taste)

*indicates organic

METHOD

Preheat oven to 425F

Cut tomatoes in half longways and place cut side down on a baking sheet

Roast until skin blisters on top (20-30 min)

Remove and set aside to cool

Slice eggplant 1/8 to 1/4 inch width, longways or slice into rounds.

Salt each side and put in the baking dish while the tomatoes are roasting

Rinse off the salt and dredge in whipped egg and then dredge in 1/2 cup Romano cheese

(leave rest of Romano for top of baking dish)

Place on baking sheet and roast until lightly browned (same oven temp) 15-20 min

Peel tomatoes and put in 2 quart saucepan, mash and add 3/4 quart of water, marjoram, garlic and a splash of olive oil.

Simmer and stir while eggplant is roasting and cooling off

Slice mozzarella cheese into 1/4 inch rounds

Spray square 8 x 8 inch baking dish with cooking spray

Put about 1/3 of the sauce in the bottom of dish, then a layer of eggplant, then a layer of cheese

Repeat two more times and top with the rest of the Romano cheese

Turn down oven to 350F

Bake 35 – 40 minutes until bubbly and cheese is melty

Optional: if you want it a little brown on top like mine, don’t move the dish, just turn on the broiler for a couple of minutes at the end of baking. Don’t walk away from it, or it could burn.

Serve! Careful, it will be hot!

 

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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