I absolutely adore eggplant. For the second year, we are growing it in our garden. So far, we’ve had a pretty good crop despite the incessant drought. I like this recipe for it’s simplicity. Using canned tomato sauce from last year’s garden, Jon created a healthy, well-balanced, garden-centric meal.
- 2 medium eggplants, sliced
- 1 jar garden fresh tomatoes and veggies (you can use chunky tomato sauce from the store)
- 3 cups panko bread crumbs
- 2 eggs
- 3 cups flour
- vegetable oil
- 1 package thin spaghetti
- Parmesan cheese to taste
In a large pan, heat the vegetable oil. The oil needs to be deep enough that eggplant slices will be submerged when added to the pan. In the meantime, prepare eggplant: dip slice in egg, dredge through flour and then panko bread crumbs. Repeat for each slice. When oil is hot enough, place eggplant slices in oil, turning a few times, until brown on each side. Remove from oil and place on plate lined with paper towel to remove excess oil.
Prepare spaghetti per package instructions- we always add olive oil to the water. Heat tomatoes in a separate pan.
Divide spaghetti among plates, layer with tomatoes and top with eggplant. Sprinkle with parmesan cheese.
4 thoughts on “Panko-Crusted Eggplant Parmesan”
Holy Mary…why do I read your page when I’m already hungry? You should have some sort of warning label. (Looks amazing, though!)
Hahaha- thanks Turner. We should have you and Heidi over for dinner!
It seems it is the time of year that we are all making eggplant parmesan. But when the veggies are so fresh it is hard to resist. Your versions looks terrific.
Thank you so much! Tis the season for eggplant!