Recipe by Mama Smith
"This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!"
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eggplants, peeled and sliced crosswise 1/4-inch thick
salt, or as needed
1 1/2 cups
panko bread crumbs
dried Italian herb seasoning
prepared pasta sauce
shredded Italian cheese blend
grated Parmesan cheese
FABULOUS! If you're a bit intimidated by all the steps, just use a jarred sauce (Mezzetta is very good), but whatever you do, don't skip a step in preparing the eggplant. Especially be sure to use panko bread crumbs as directed. They're a bit bigger and crunchier. Haven't tried freezing because we ate it all! Thanks so much for an excellent recipe!
Hmm. This was, ok. Eggplant parmesan is my favorite thing to order when we are eating Italian, and this just was not it. Eh...
I changed a few things. I fried my eggplant, first dipping in flour, then egg and then Italian bread crumbs.
Even though it is healthier (not fried) it is still crispy & delicious! Leave plenty of time for prep - quite a bit of work for a week night. I sub'd fresh mozzarella for the shredded Italian cheese. This is a beautiful, brightly colored dish that presents well and The (Meat) King loved it!
AWESOME....A bit more work but well worth it. =o)
Last night was my first time to cook eggplant. It is delicious, even had some this morning for breakfast. This will definitely be a repeat in the family menu plan. Thank you for sharing Mama Smith
So my husband (who "hates" eggplant) was out and I decided to treat my daughter and myself to a dish we rarely eat, and I found this less-fattening version. Wow! I followed exactly except that I already had chopped onions and green peppers, which we use in everything, so sauteed those for the sauce. Amazing. Panko is a great sub for regular breadcrumbs. Son and hubby came home and both LOVED IT! I love that it's not fried. No bad fats, no need for salt except what was in the sauce. Next time I'll use my homemade sauce. So glad to bring eggplant to the whole family!
Kudos to Mama Smith!
Really, even my meat LOVING boyfriend raved about this! I would suggest only using 2 eggs instead of the 4 that this recipe recommends. We used only 2 cups of our canned San Marzano tomatoes and added Italian seasoning to the sauce while it simmered down. FANTASTIC
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Eggplant Parmesan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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