After having dinner at Olive Garden one evening I became obsessed with eggplant parmesan and how to make it better. Since then I have mastered the eggplant, or so I’d like to think. Try it for yourself and tell us what you think.
2 Eggs (lightly beaten)
2 cups Japanese Panko Bread Crumbs
3/4 cup fresh parmesan
2 Eggplants (sliced 1/2 inch thick)
1/2 Basil (fresh and chopped)
2 tsp of Sea Salt
Fresh Mozzarella Log (sliced thin)
1 24-ounce Jar of Pasta Sauce (your choice)
4 cups Vegetable Oil (for frying)
Pack of Angel Hair Pasta (cook according to package instructions)
- Take sliced eggplant and salt it with ONE teaspoon of sea salt.
- Let salted eggplant sit for 15 minutes.
- Fill frying pan with vegetable oil. Turn stove to medium.
- Place lightly beaten eggs in a bowl big enough to dip in.
- Pour breadcrumbs into a medium sized bowl big enough to dip in.
- Dip slices of eggplant one by one into egg wash (allow excess egg to drip down back into bowl) and dip it directly into the bread crumbs to coat.
- Once coated drop eggplant into oil to fry. Allow it to fry on both sides until golden brown. Fry all of the eggplant.
- Boil angel hair pasta according to package instructions.
- Preheat oven to 375 degrees.
- In a large oven safe pan (I use a casserole pan) begin to layer the following. You should have enough for 3 layers.
- Layer: 1 cup of sauce, layer of eggplant, layer of sliced mozzerella, 1/4 cup of parmesan, layer of torn basil. Repeat for 2 more layers.
- Place in oven and allow to bake until cheese melts and becomes bubbly.
- Serve on top of noodles.
Grab a few plates and enjoy! If you are doing the vegetarian challenge be sure to use the hashtag #SavorSimply