eggplant parmesan

Ninety-nine percent of my recipes are either from my mom or are recipes that I've found online. I find that I trust my mom's recommendations the most, but when I'm looking to try something new or different, online recipe sites are easy to search and supply infinite options. The other one percent are from cookbooks. While I have several sitting on the shelf in my kitchen, I rarely use them. For this particular recipe I used a cookbook that houses classic Italian recipes at their finest (aka simple and easy). I'm so happy I did.

Luckily, you don't have to buy the entire cookbook (although it's a handy resource if you like Italian) to try Lidia's Eggplant Parmigiana because it's right here! I used a circular 9 inch casserole dish instead of the 9x13 pan and wound up with about 4 servings. Other than that, I didn't change a thing.

{eggplant slices "sweating" in a colander}

{eggplant getting coated in flour, egg & breadcrumbs}

{eggplant ready to sizzle in some oil on the stovetop}

{all crispy and browned}

{First tomato sauce, then eggplant, then cheese, then.... more cheese & repeat}

{I know this just looks like a lot of cheese and tomato sauce but I promise there's eggplant in there too!}

... And that my friends, is how you make a perfectly healthy vegetable... unhealthy (but oh so very yummy). Enjoy!