Eggplant Parmesan is one of my most favorite dishes in the whole world. My dad is an amazing cook and made this for our family all the time when I was growing up (along with many other tasty Italian dishes!) I like to try the eggplant parm whenever I see it on the menu in a restaurant — to be honest, most places can’t even come close to the version my dad makes at home. He removes the skin, slices the eggplant paper thin, adds a light coat of breadcrumbs, and fries each slice to perfection. The finished dish, smothered in homemade gravy, ricotta, and mozzarella, literally melts in your mouth. Pure heaven. My attempts at making eggplant parm are respectable, but never as great as my dad’s. I’ll never stop trying!
I sliced the eggplant super thin using an awesome Wusthof chef’s knife
Very important step: salt needs to be sprinkled over the eggplant to pull out the water
After a couple of hours, the eggplant is patted dry with paper towels
Both sides are coated with breadcrumbs
Once the temperature of the oil hits 375 degrees, each side is fried until golden brown
Eggplant is crispy and ready!
Add a layer of sauce, then eggplant, mozzarella, ricotta, and repeat until it reaches the top of the pan
After about 45 min – 1 hour, depending on the size of the pan, it should be done
Oooh la la!