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)

Let’s Cook!

  1. Take sliced eggplant and salt it with ONE teaspoon of sea salt.
  2. Let salted eggplant sit for 15 minutes.
  3. Fill frying pan with vegetable oil. Turn stove to medium.
  4. Place lightly beaten eggs in a bowl big enough to dip in.
  5. Pour breadcrumbs into a medium sized bowl big enough to dip in.
  6. 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.
  7. Once coated drop eggplant into oil to fry. Allow it to fry on both sides until golden brown. Fry all of the eggplant.
  8. Boil angel hair pasta according to package instructions.
  9. Preheat oven to 375 degrees.
  10. In a large oven safe pan (I use a casserole pan) begin to layer the following. You should have enough for 3 layers.
  11. 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.
  12. Place in oven and allow to bake until cheese melts and becomes bubbly.
  13. 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

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