Eggplant Parmesan

Today I’m sharing my mother-in-law’s recipe for Eggplant Parmesan! This comforting casserole layers homemade sauce with thinly sliced fried eggplant and creamy ricotta cheese—classic, flavorful, and SO tasty.


Eggplant Parmesan
1 large eggplant, peeled and thinly sliced into discs
1 c. all purpose flour
1 c. Italian seasoned breadcrumbs
2 lbs. ricotta cheese
4 eggs
1 tsp. dried parsley
¼ c. parmesan cheese plus more for topping
salt & pepper
olive oil
2 garlic cloves sliced paper thin
Spaghetti Sauce (recipe below)
fresh basil for garnish, if desired


Spread the thinly sliced eggplant out in a single layer onto a paper towel lined sheet pan (I had to use a dinner plate as well for the extra pieces). Sprinkle the tops of the eggplant slices with salt and cover with another layer of paper towels to absorb excess moisture.
In a large bowl, mix together the ricotta cheese, 2 eggs, dried parsley, ¼ c. parmesan cheese, and a pinch of salt & pepper.
Put 1 c. all purpose flour into a shallow bowl. Whisk the 2 remaining eggs in a shallow bowl. Lastly, put 1 c. Italian seasoned breadcrumbs into a shallow bowl. These 3 bowls will be your breading station.
Preheat a large skillet over medium heat. Pat the eggplant dry and start to coat each piece by dipping them first into the flour on both sides. Next, dip into the eggs, shaking of any excess. Finally place into the breadcrumbs to coat both sides. You can lay the breaded eggplant discs on a plate until you have enough to fry your first batch. Add a couple tablespoons of olive oil to the preheated skillet. Arrange the breaded eggplant discs into a single layer and pan fry on each side for 1-2 minutes or until golden brown (adjust the heat as needed so they don't get too dark). Remove to another plate, add a little more oil, and cook the rest of the eggplant in batches until it is all fried.
To assemble the casserole: ladle some sauce into the bottom of your 13x9in. glass baking dish. Place a layer of half the eggplant over top. Spread half of the ricotta mixture evenly over top. Sprinkle half of the thinly sliced garlic over the ricotta. Ladle more sauce over top to cover the cheese and repeat the process with another layer of eggplant, ricotta, and sliced garlic. Finish with a layer of sauce, a sprinkling of parmesan cheese, and a drizzle of olive oil. Cover with foil and bake at 350* for about 35-40 minutes or until bubbling. Scatter fresh, torn basil over top, if desired. Serve by itself or over cooked pasta with sauce. ENJOY!!


Spaghetti Sauce & Meatballs
https://www.youtube.com/watch?v=JhRNi_jRmkE

1 large onion, peeled and quartered
2-3 carrots peeled and roughly chopped
6 garlic cloves finely chopped
2 Tbsp. olive oil
2-28 oz. cans tomato sauce
2-28 oz. cans tomato puree
2 bay leaves
1 tsp. salt, plus more to taste
black pepper to taste
1 Tbsp. sugar, plus more to taste
1 Tbsp. dried parsley
1 Tbsp. dried basil
Meatballs (see below)


Heat 2 Tbsp. olive oil in a large pot over medium low heat. Add onion, carrots, and garlic and cook 1-2 minutes until fragrant. Pour in tomato sauce and puree, plus two 28-oz. cans of water. Season with bay leaves, 1 tsp. salt, pinch of black pepper, 1 Tbsp. sugar, 1 Tbsp. dried parsley, and 1 Tbsp. dried basil. Bring to a boil then reduce heat to a simmer. Add the baked meatballs. Simmer on low for 4-5 hours, stirring occasionally and adding water and additional seasonings as needed. Use a spider strainer or slotted spoon to remove vegetable pieces. ENJOY!


Meatballs
2 lbs. ground beef
1 cup grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 eggs
salt and pepper to taste
¼ tsp. garlic powder


Preheat oven to 350 degrees. Line a rimmed sheet pan with aluminum foil and spray with baking spray. In a large bowl, add the ground beef, parmesan cheese, breadcrumbs, eggs, a pinch of salt and pepper, and the garlic powder. Use your hands to mix everything together until evenly incorporated. Roll out meatballs in desired size and place onto the sheet pan. Bake for 25 minutes.

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