By: Simone Christensen
This Italian Eggplant Parmesan recipe bursts with flavour yet it is a simple dish you, your family or guests will definitely enjoy.
The recipe was shared with my brother when he lived in Italy for 2 years by the people he lived with. It’s a firm family favourite that we have been making for over 25 years.
For a Low Carb dish I use Almond Flour when coating the eggplant slices instead of the plain flour in the recipe ingredients.
Also if you’re in a hurry instead of making my recipe for Homemade Italian Pasta Sauce you can use a couple of jar Italian Sauces from the supermarket.
Additional Time includes 1 hour for the eggplant slices with salt to rest on paper towelling to remove the juices.
- 2 large Eggplants
- Salt, to taste
- Plain Flour (see Recipe Note above for a Low Carb alternative)
- Olive Oil for frying
- 250 - 500 g (8.8 - 17.6 oz) Mozzarella Cheese
- Homemade Italian Pasta Sauce (recipe needs to be doubled)
Thinly slice the eggplant (4mm / 0.15 inch thick) and lay it on a paper towel. Sprinkle with salt.
Then lay another piece of paper towel over the top of the first one. Layer another lot of sliced eggplant over that and sprinkle more salt over the 2nd layer.
Keep going until all the sliced eggplant is on the paper towel and salted.
Leave for 1 hour. This will extract the bitter juices from the eggplant.
Preheat oven to 180 c (350 f)
Heat 1/2 cup of olive oil in a frypan.
Coat the eggplant in plain flour them put straight into the frypan once the oil is a moderate hot heat.
Cook until the eggplant has become a golden colour on both sides.
Keep adding oil to the frypan as you use it.
Drain the cooked eggplant on paper towel to remove the oil as soon as you remove it from the frypan.
Keep going until all the eggplant has been cooked.
On the base of the dish add a scoop of marinara sauce and spread it out.
Place a single layer of the eggplant over the sauce - slightly overlapping each slice.
Spoon some of the marinara sauce over the eggplant so its no more than 1cm thick.
Sprinkle mozzarella cheese over the top of the sauce.
Repeat assembly method 2 -5 until either all eggplant pieces are gone or until the baking dish is nearly full.
Bake until its a beautiful golden on top.
Once cooled allow to rest for about 30 minutes.
Serve with a side of salad.