My take on Eggplant Parmesan

My take on Eggplant Parmesan

I had never made Eggplant Parmesan, so I decided to consult my cookbooks to see how it was done. It turns out everybody has their own version. One book called for large slices of eggplant, another called for long sticks of eggplant; one book recommended frying the eggplant in oil, and another said baking it was better because frying it made it too soggy. It sounded like each recipe had its issues, so after checking out the basic methods and ingredients, I decided to come up with my own method.I chose to approach the eggplant like I would homemade fish sticks. I breaded it in panko, which I like because it gives foods a nice crunch, and chose to bake it in a thin layer of olive oil. It worked surprisingly well. I like a bit of heat to sauce, so the garlic and red pepper flakes took care of that. I didn’t have mozzarella, so I went with fresh Asiago I picked up at the store, and I liked how it complemented the sauce. I’m proud of how this experiment turned out, and will definitely be making this version of Eggplant Parmesan again.

This recipe contains eggplant, flour, white pepper, salt, eggs, bread crumbs (panko), olive oil, tomato sauce, basil (dried), garlic (minced), crushed red pepper, salt, cheese (asiago), cheese (parmesan)

Serves 3-4 servings

Prep time: 20 min

Cook time: 30 min