This is one of my favorite dishes. Eggplant Parm is great just on its own, or served with a side of GF pasta, garlic fingers, and/or salad. It's best made with young, small eggplants, but it is still nice with larger eggplants. Just be sure to slice them nice and thin. The best is that kids find it fun to help dip the slices, too! There are TWO options for making your Eggplant Parmesan included below. You can either dip and bake the slices or dip and fry the slices, before topping for the final bake. Both are delicious! Enjoy!
Baked Eggplant Parmesan - ready to eat! Yum!
Fresh out of the oven - fried, then baked Eggplant Parmesan! Yum!
Amazing Eggplant Parmesan
Serves 4-6Preheat oven to 375 - 400 F. Line pans with parchment paper for baked eggplant parmesan or foil for fried eggplant parmesan.
Cut 2 - 3 eggplants into thin 1/2" slices. (Smaller eggplant is best in eggplant parmesan) Place on a cooling rack. Sprinkle each side generously with salt (I use ground sea salt). Let sit 25-30 minutes to allow water to be removed from the eggplant.
Pat dry using paper towels.
Salted slices on the left, rinsed and patted dry on the right.
Prepare three low-sided bowls as follows:
1. ~1/2 cup brown rice flour + 1 tsp garlic powder
2. 2-3 eggs, beaten with fork (Start with one, use another if you're running low)
3. 3/4 - 1 cup rice breadcrumbs, seasoned generously with salt, pepper, dried oregano, dried basil & garlic powder OR 1 Tbsp Italian spice blend
*Depending on the size of your eggplant, you make find yourself needing to whip up a bit more of these.
My daughter likes mixing up the egg, and mixing spices into the rice breadcrumbs.
Dip each slice of eggplant in flour, then egg, then seasoned breadcrumbs. If you plan to fry your eggplant, then set on a sheet of plastic wrap until you've dipped all slices. If you plan to bake your eggplant, you can place dipped slices directly on a parchment paper-lined baking sheet.
Dipped by my 3 year old daughter. A chef in the making.
Frying Option:
In a large, low-sided frying pan put enough extra-virgin olive oil OR avocado oil to just cover the base of the pan. Heat over medium to med-high heat. Fry each slice until nicely browned, about 2-3 minutes per side. Add a bit of extra olive oil as needed. Place on foil-lined baking sheet.
Baking Option:
After dipping your eggplant slices, place the slices on parchment-lined baking sheets. Bake the eggplant for 20 minutes at 375-400 F. Remove from the oven and top and bake, as directed below.
Final toppings and bake of your Eggplant Parmesan:
Enjoy!!!!
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