This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
INGREDIENTS
- Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
- All-purpose Flour, about 1 cup
- Fine Sea Salt, a few large pinches
- Ground Black Pepper, as needed
- Large Eggs, 3 each
- Cooking Oil, enough to fill your fry pan with about 1/4" of oil
- Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
- Homemade Tomato Sauce, recipe below
- Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
- Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
- Yellow Onion, 2.25 oz. (64g or 1/2 cup)
- Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
- Great Quality Canned Tomatoes, 28 oz. (or 794g)
- Kosher Salt, .1 oz. (3g or 1 tsp.)
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