Eggplant parmesan can be as easy or complicated as you want it to be. Here I give you the simple parm for the everyday college student, or anyone looking for a quick tasty meal.
-Eggplant (probably one large will do it, or two small)
-Italian bread crumbs, about a cup
-Mozzerella cheese, about a cup
-Basil, parsley, italian spices that you like
-Spaghetti (I rock the angel hair but do as you please)
-Jar of spaghetti sauce (buy it or make your own)
-Salt and pepper
…you’ll notice that I didn’t put much for measurements. Don’t panic, it’ll be ok. The only thing you really need to worry about is spices, and it all depends on your taste. However, if you’re cooking a meal for say…two to three people, I would add about a 1/2 teaspoon of the spice you’re putting in at a time and just keep tasting.
First things first, preheat the oven to 350 degrees.
Ok, how to make it. First, get your sauce going. Assuming that you’re trying to conserve time, you bought some at the store. Heat it up on low-medium heat. Next, take a pan and put in a layer of olive oil, heat it up on medium heat. This is what you will be frying the eggplant in (yeah yeah you can bake it, but this tastes good so get over it). Beat an egg in a bowl and set aside, take another bowl and put in about 1/2-3/4 cup bread crumbs. Next, peel and slice the eggplant. Take a slice, dip it in egg, then the bread crumbs, and set on a plate. Once you’ve done this with all the slices, carefully fry them in the oil for about five minutes on each side.
You now have your eggplant slices, congrats! Take a baking dish (probably 13×9, or somewhere in that area) and spray it with cooking spray. Lay your eggplant in the pan, top with sauce and cheese, and put in the oven for about 30 minutes.
Typically parm is served with some kind of pasta, I prefer spaghetti. While your eggplant is cooking, boil water. When the water is boiling add spaghetti and cook until it’s done.
Plating: put some spaghetti on your plate, top with sauce (I don’t like mixing before this, but some people do) and add the eggplant on top of that. Voila! Deliciousness…
PS- If you’re feeling carnivore-ific, do everything the same except sub chicken for eggplant. You’re just going to have to fry the chicken longer, probably 8-10 minutes each side. Always check for pink before moving on to the next step, you don’t want to mess with chicken.