John and Joe are sharing how to make homemade Eggplant Parmesan today. This is another family favorite around the holidays and a viewer request.
We hope you enjoy and try this recipe. The recipe is available to download below the video.
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2 medium eggplants
2 cups all purpose flour
1 tbsp Italian seasoning
fresh ground black pepper
1 tsp garlic powder
1 tsp salt
vegetable oil for frying
1/4 cup whole milk
1 cup grated parmesan
1 lb shredded mozzarella
32 oz tomato sauce
1. Cut both eggplants in 1/2 inch thick round slices. In a large bowl whisk together flour, salt,
pepper, garlic powder, and Italian seasoning. In a separate bowl whisk together eggs and milk.
2. Dip each eggplant slice in egg, then dredge in flour until coated on all sides. Shake off any
excess flour and transfer eggplant onto a baking sheet. Repeat until all slices are done.
3. In a large skillet pour oil until depth of 1/2 inch. Heat oil over medium heat, until reaches 400F.
Working in small batches fry the eggplant slices turning once until golden brown, about 3
minutes per batch. Using tongs transfer to a paper towel lined baking sheet and repeat until all
eggplant is fried.
4. Preheat oven to 350. Cover bottom of a 9x13 baking dish with a light layer of tomato sauce,
arrange one layer of eggplant on top of sauce. Cover eggplant with tomato sauce, and sprinkle
parmesan and mozzarella over sauced eggplant. Repeat with remaining eggplant, sauce,
parmesan, mozzarella. Bake covered for 30 minutes, an additional 5-7 minutes uncovered, or
until just beginning to brown. Let rest 5 minutes, then serve.