Eggplant Parmesan

Eggplant Parmesan is my favorite thing to order in Italian restaurants. It's super easy and really cheap to make at home if you catch eggplant on sale.  It is time consuming, but worth it.  

I rarely fry foods, but this is so much better fried. I know people say to salt an eggplant. I've been using eggplants for years and have never salted a single one. I've discovered the peel is the bitter part. I peel it and bye-bye bitterness.

First, slice the peeled eggplant and dip it in flour, next in watered down egg and then in Panko (Japanese breadcrumbs). Fry the breaded slices in oil until golden.

While your eggplant is frying preheat your oven to 350 and cook your spaghetti noodles, just like you would for spaghetti.

I'm lucky to have this stovetop/oven pan from Ikea, so once the eggplant is finished, I drain the hot oil and add the cooked spaghetti and spaghetti sauce into the pan. If you don't have a stovetop to oven pan assemble your meal into a 9x13 pan.

Next top with the drained, fried eggplant.

Sprinkle mozzarella cheese on top.

Bake for 5-8 minutes until cheese is melted and ta-da... Delicious Eggplant Parmesan.

Warning: You should never actually make this recipe for your family as it is poison to some children. Never mind the rest of the family who absolutely LOVE it and gobble it down. The world does revolve around the oldest child. Everyone know that. Am I right?

It's so horrible even her plate couldn't keep quiet.