Easy Eggplant Parm

Name: Easy Eggplant Parm
Ingredients: 1 jar (14 Oz. Size) Marinara Sauce, Or You Can Make Your Own; 1 whole Large Eggplant, Cut Into 1/2 Inch Rounds; 2 teaspoons Salt; 1/4 cups All-purpose Flour; 1/4 cups Plain Bread Crumbs; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Red Pepper Flakes; 2 whole Eggs, Beaten; 2 Tablespoons Water; 6 slices Provolone Cheese; 1/4 cups Parmesan Cheese, Grated; Olive Oil, Enough To Fill Your Pan About 3/4 Inch Deep, For Frying

12 ingredients

21 steps

Ingredients

1 jar (14 Oz. Size) Marinara Sauce, Or You Can Make Your Own
1 whole Large Eggplant, Cut Into 1/2 Inch Rounds
2 teaspoons Salt
1/4 cups All-purpose Flour
1/4 cups Plain Bread Crumbs
1/2 teaspoons Dried Oregano
1/2 teaspoons Red Pepper Flakes
2 whole Eggs, Beaten
2 Tablespoons Water
6 slices Provolone Cheese
1/4 cups Parmesan Cheese, Grated
Olive Oil, Enough To Fill Your Pan About 3/4 Inch Deep, For Frying

Directions

1

Preheat your oven to 425 degrees F.
2

Heat up a jar of marinara sauce (or any sauce) on the stove so its warmed through.
3

You could make your own sauce (please see my related blog post for a quick marinara recipe).
4

Cut the eggplant into round pieces about 1/2-inch in thickness.
5

Put them into a bowl and sprinkle the salt on top.
6

Let it sit for 15 minutes.
7

This will help release the moisture in the eggplant.
8

Once thats done, rinse them under cold water to wash off the salt and pat them dry.
9

Start heating up olive oil in a large deep, wide skillet.
10

You want enough oil so its about 3/4 inch deep.
11

Create your dredging stations: 1 plate of flour, 1 plate of bread crumbs (I added the oregano and pepper flakes to it and tossed them), and a shallow bowl with the eggs and water, beaten.
12

Optional: you could spread the bread crumbs on a cookie sheet and bake them for 5-8 minutes to get them toasty and golden brown before you make this dish.
13

Take an eggplant round, place in the flour, then in the egg, then in the bread crumbs and set aside until the oil is hot.
14

Keep doing this until all of your eggplant is prepared.
15

Add 2-3 rounds at a time to the hot oil and let it cook for 4-5 minutes on each side so they are golden brown.
16

Place them on a plate lined with paper towel to help drain excess oil.
17

In a 9 x 13 glass baking dish, pour the sauce into the dish.
18

Then place each eggplant round into the dish so theyre nestled into the sauce.
19

Put a piece of provolone cheese on top of each eggplant round and sprinkle the Parmesan all over the top.
20

Bake for 15 minutes or until the cheese is golden brown and ooey-gooey.
21

Enjoy!