(Insert 7000 word essay on why my husband likes this, and how spring flowers make me giddy here.)
This is my variation on eggplant parm. It’s different because it stays pretty crispy and isn’t a soupy damn mess after you bake it. Enjoy!
2 relatively uniform eggplants (Chinese eggplants if making as an appetizer
3 eggs whisked
2 cups panko
1 cup parmesan +1/4 cup for sprinkling (The crappy kind, otherwise it doesnt crisp up like it should. I like Kraft)
1/4 cup flour
Canola oil for frying
1 small plant fresh basil leaves
2 logs of fresh mozzarella
Lay out a paper towel and sprinkle salt over the top. Slice the eggplant 1/4 inch thick and place it over the salted paper towel, then salt the tops. Let sit for an hour or so, to remove the excess fluid.
Mix together the flour, Parmesan and panko in a bowl. If you want to make this lower carb, just use the parmesan.
Add canola oil to a pan and heat to medium high. Dip the eggplant slices in the eggs, dredge in the flour Parmesan mixture and fry until crispy and brown on each side, about 3-5 minutes per side.
Preheat your oven to 400. On a baking rack on a cookie sheet stack your eggplant with 1 tsp to a tbs of marinara depending on your slice size, a basil leaf and a slice of fresh mozzarella on each eggplant approximately 4 slices high. Repeat this until all the slices are gone and sprinkle the tops liberally with Parmesan cheese.
Bake for 15 minutes or until the cheese is melted. And serve immediately.
*The salt slows your trip to eggplant brown town, while drawing out all that eggplant juice, and there is a LOT of juice.
*Using a baking rack stops left over moisture from the eggplant and fresh mozzarella from making everything super soupy.
Hi kids! I’m back! Probably. Many many things happened over the last couple years and I had to step away from blogging, from being a workaholic, to getting married, to having a baby. Things have evolved in my life significantly, and you’ll probably be seeing little to no 12 hour marathon recipes from me. However, in the spirit of trying new things, I’m going to put the recipe first, that way, you don’t have to read a 20,000 word dissertation on how things are going in Brianna land Every. Fucking. Recipe. Real talk, everyone hates that. I have very rarely read the excessive extremely filtered diary / food description that is every damn blog post out there. I probably miss a lot of good tips because I don’t have the time to filter though so much content (*cough* Bullshit). Not being mean, just being real. Let people choose to know more about things if they desire is my goal. I get that people work hard to write so much, but after a bit we can tell whats actually going on. If this hurts feelings, reflect inward. You can follow up on my life after my recipes if you’re so inclined to know my over shares! Can’t wait to get this blog up and running again!!