Eggplant Parmesan but without the tomato sauce (tomato hater!). I didn't take pictures of hers as it's pretty straight forward. Use all the layers but don't use sauce and add more goat cheese! I made this the day before and cooked it off and just heated it up for us the next night. Worked out perfect and Italian always tastes better the next night!
Eggplant Parmesan-Our Way!!!
3 medium sized eggplant or 4 small
2 cups Italian breadcrumbs
1/4 cup grated parmesan cheese
1 tsp black pepper
1 Tbsp granulated garlic
1/8 tsp cayenne pepper
1 Tbsp oregano
1/2 tsp paprika
1/2 tsp white pepper
1/4 cup of milk
10.5 oz of goat cheese cut into 1/2 inch slices (we love goat cheese so we use large ones - 10.5 ounces but use what you like)
1 lb of shredded mozzarella
2 jars of your favorite spaghetti sauce
Canola or vegetable oil (for frying the eggplant)
- Preheat your oven to 375°
- Wash and remove the stems from the eggplant. Slice the eggplant lengthwise about 1/2 inch thick.
- Mix all of the dry ingredients together. This will be your breading for the eggplant.
- Mix eggs and milk together to make your wash.
- Preheat a skillet or fry pan with about 1/2 inch of oil (this will vary depending upon the size of your pan) on med-high.
- Dip each slice of eggplant in your wash and then in the breadcrumbs.
- Cook each slice until browned. Flip them and brown the other side. Remove from pan and place each slice on a rack to drain.
- In a small 8x8 casserole dish you will need to start layering your ingredients. Start with a thin layer of sauce to prevent sticking. Add a layer of eggplant. You will need to have these overlapped. On top of the eggplant you will use about 2/3 of the goat cheese. Cover with about 1/3 of the mozzarella and about 1/3 sauce. Top with another layer of eggplant. This is the last layer so you will want to use up all of your ingredients. On top of the eggplant layer the goat cheese, the last of the sauce and top with the remaining mozzarella.
- Bake this in your preheated oven for about 45 minutes or until bubbling and browned.
- Allow to rest for about 10 minutes, cut and serve!
Goat cheese sprinkles! This is topped with sauce and more mozzerella!