I have finally prepared an Eggplant Parmesan that the kids like. In fact, they’ve given it a HUGE thumbs up! Yeah!!! Because of the success, I’m sharing the recipe in hopes to bring a love for eggplant to your family.
1 Eggplant, cut into 1/4 inch slices with the skin removed
1 cup of your favorite bread crumbs OR 1 cup of Ian’s Panko Breadcrumbs OR 1 cup of Grape Nuts (R) OR 1 cup of Corn Flakes, crushed
1/4 cup of Grated Parmesan
1 TBSP of Italian Seasoning or mix of fresh Parsley, Oregano, and Garlic
2 TBSP Dijon Mustard
1/3 jar of Marinara Sauce
2-3 TBSP of Oil
Mix the dry ingredients in a bowl. Mix the eggs and mustard in a separate bowl. Dip the eggplant slices in the wet mixture, coating both sides. Then dip the eggplant into the dry mixture, coating both sides. Fry the eggplant in a skillet or pan until both sides are golden brown. Place fried eggplant slices into a glass pan and bake at 350F for 20 minutes. After removing the eggplant slices from the oven, cover with marinara and serve with your favorite pasta.