Eggplant Parmesan With Marinara Sauce

An Italian classic what a great way to get your children involved in their first cooking activity, and you get some fresh tasty vegetable nutrition in tow as well. Delicious fried eggplant with its breadcrumb parmesan topping is so crunchy on the outside and creamy inside. The fresh aroma from the baked tomatoes makes a simple but wonderful marinara sauce. The authentic flavors come together when you lavish the marinara over the fried eggplants.

CUISINES: American
LEVEL: EASY
SERVING: 6 People
TIME: 35 min
COOKING TIME: 20 min
INGREDIENTS:
  • Marinara sauce
  • 3 lb. Roma tomatoes
  • ¼ cup Parsley, chopped
  • 2 cloves Garlic, grated
  • 1 tbsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 3 tbsp Sugar
  • ¼ cup Basil
  • Eggplant
  • 1 large Eggplant
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • Breading station
  • 2 cups Flour
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ¾ cup Parmesan
  • 2 cups Bread crumbs
  • 6 ea. Egg
  • Deep-fry
  • 1 qt. Hot oil
  • Garnish
  • Parmesan
  • Basil
DIRECTIONS:
Step 1
Step 1
Step 1
Preheat oven to 400°F/200°C.
Step 2【Marinara sauce】
Step 2【Marinara sauce】
Step 2【Marinara sauce】
Quarter all of our Roma tomatoes and in a mixing bowl add oil, finely chopped onion, garlic, parsley, salt, and pepper. Lay on a sheet tray to bake for 15-20 minutes.
Step 3
Step 3
Step 3
Transfer soft and nicely roasted tomatoes into a small pot, add sugar and basil, blend them into smooth marinara.
Step 4
Step 4
Step 4
Slice eggpalnt into 1/2 inch medallions and lay them on sheet tray. Oil and salt and pepper both sides.
Step 5
Step 5
Step 5
Let's get our breading station ready. In one bowl we will do flour combined with salt and pepper and garlic powder. In another bowl, we will have our whisked eggs, and our last bowl will have our panko mixed with parmesan cheese.
Step 6
Step 6
Step 6
Start heating up a pot with oil to fry our eggplant after they are breaded. Start breading our eggplant by first dredging our eggplant into flour--->to egg--->to bread crumbs---> into our hot oil till a nice crispy golden-brown crust. Place on top of some paper towels to soak up extra hot oil.
Step 7
Step 7
Step 7
Serve shredded mozz topped with hot marinara and fresh basil and parmesan.