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.

EGGPLANT INFO
Eggplant Parmesan, it's History and Italian Origins https://www.lacucinaitaliana.com/ital...

LINKS
Recipe https://kitchencraftfood.com/recipes/...
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EGGPLANT PARMESAN RECIPE
MediumSized Garden Variety Eggplant, 1 each (makes two parmesan)
Allpurpose 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 LowMoisture Mozzarella Cheese, about 68 oz.
Homemade Tomato Sauce, recipe below
ParmigianoReggiano 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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⏰ TIMESTAMPS
Intro 00:00
Choosing the Perfect Eggplant 00:03
Cutting the Eggplant 00:36
Setting up the Breading Station 01:09
Simple Tomato Sauce Recipe 02:15
Breading and Frying the Eggplant 03:00
Building the Eggplant Parmesan 04:16
CrossSection of Baked Eggplant 05:15
Plating and Tasting 05:31

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#eggplantparm #italianfood #kitchenandcraft

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