Classic Eggplant Parmesan Recipe

December 3, 2014

Since we've begun raising our own chickens, I'm constantly amazed at how many eggs we use a week!

I mean, before we got chickens, we used to have a big breakfast most Sunday mornings centered around scrambled or sunny side up eggs, and I would make omelets sometimes, but since being blessed with a seemingly never-ending abundance of fresh eggs, it seems that eggs creep into nearly every meal - and make every meal so much tastier!

Case in point, this Classic Eggplant Parmesan recipe.

When I was contacted by Tuttorosso Tomatoes and invited to help them promote their products, I was thrilled. The Tuttorosso brand is a favorite at our house already, and I had just bought some eggplant I was planning on using in a classic Parmesan preparation. 

Even basic breading is made better with fresh eggs.

In the spirit of using fresh ingredients, I decided to try the Perfect Marinara Sauce recipe from the Tuttorosso website instead of using jarred sauce, and was really pleased at how easy it was - and how its six-ingredient simplicity perfectly complemented the simple breading on the eggplant.

It also allowed me to use fresh garlic I grew this spring and some of the fresh basil from my windowsill herb garden, as well as a can of Tuttorosso Tomatoes.

Classic Eggplant Parmesan

2 fresh eggs, whisked
1 Cup breadcrumbs
1/4 Cup fresh grated Parmesan cheese
Dried basil and parsley
Salt & pepper
1/4 Cup Olive oil 
1 Tablespoon butter
1 Eggplant, thinly sliced (you can substitute in two chickens breasts, sliced thin)
1 recipe Perfect Marinara Sauce (click HERE for recipe)
Cooked pasta of your choice

Combine breadcrumbs, cheese, herbs and salt and pepper in a shallow bowl and set aside. Pour some flour into a shallow bowl and set aside. Heat the olive oil and butter in a saucepan over medium heat, swirling until butter is melted.

Dip each eggplant slice in the flour, then egg wash, then bread crumb mixture. Saute slices, several at a time in a single layer in the pan, until golden browned and fork-softened on both sides.

Serve with pasta and sauce, garnish with additional shaved Parmesan and fresh basil, if desired.

-Bread and saute your eggplant slices-
-My husband isn't a huge fan of eggplant, so I make him chicken instead using the same method-
-Make your sauce: this Perfect Marinara Sauce from Tutttorosso was quick and easy to make and so delicious-

Buon Appetito!

I invite you to try my Eggplant Parmesan recipe and also to visit the Tuttorosso website to not only discover more wonderful recipes

Disclosure: I received complimentary products for review purposes, however no additional compensation was received. All opinions are purely from my own personal observations and experience.

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1 comment

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