Breastfeeding Friendly Eggplant Parmesan
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Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
- 1 ½ tsp kosher salt, plus more for seasoning
For the breading
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups plain breadcrumbs
- ½ cup grated parmesan cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
For frying
- ½ cup olive oil, for frying (plus more as needed)
For the assembly
- 3 cups marinara sauce
- 1 lb fresh mozzarella, thinly sliced
- ¾ cup grated parmesan cheese
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Arrange the eggplant slices in a single layer in a large colander set over the sink or a rimmed baking sheet. Sprinkle both sides evenly with 1 1/2 tsp kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with paper towels.
- 2
Set up a breading station with three shallow bowls: flour in the first, eggs beaten until smooth in the second, and breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper in the third. Working one slice at a time, dredge each eggplant round in flour and shake off the excess, dip in the egg until fully coated, then press firmly into the breadcrumb mixture on both sides.
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