Home Contact Sitemap login Checkout



Store Hours: 9:00am - 9:00pm daily

Café hours: 7:30am - 9:00pm daily 

Italian Centre Shop
  • Home
  • Shop
    • Shop
    • Curbside Pick-Up
  • Departments
    • Departments
    • Gift Baskets
    • Party Platters
    • Deli
    • Bakery
    • Produce
    • Massimo's Cucina Italiana
    • Winemaking
    • Naturally Raised Meats
  • Spinelli Bar Italia
  • Tavola Calda
  • Recipes
  • Blog
  • About
    • About
    • Heritage
    • Charitable Giving
    • Media Gallery
  • Events
    • Events
    • Calgary Events
    • Edmonton Events
  • Shops
  • Careers
Print This Page

Individual Eggplant Parmesan


Slices of eggplant are breaded, fried and then layered with mozzarella, tomato sauce and parmesan cheese. A deliciously cozy bite for the cooler seasons.



Ingredients:

1 large or 2 small eggplant (you’ll need 12 slices of eggplant)

2 eggs

½ cup all purpose flour

1 cup breadcrumbs

½ tsp garlic powder

¼ tsp kosher salt

¼ tsp ground pepper

Extra virgin olive oil

2 ½ cups (about 300g) shredded mozzarella cheese

1 ½ cups tomato sauce

¼ cup + ½ cup grated parmesan cheese

Garnish: fresh basil and oregano


Servings: 6

Preparation: 30 minutes

Total Time: 55 minutes   

Kitchen Equipment: frying pan, 9x13 baking dish



Instructions:

  1. Slice the eggplant into half-inch rounds.
  2. Set 3 shallow bowls for breading:
    • Add flour to one bowl.
    • Whisk the eggs in another bowl.
    • Stir the breadcrumbs, garlic powder, ¼ cup grated parmesan cheese, salt and pepper together in a shallow bowl.
  3. To bread each eggplant, lightly dredge each round in the flour first, shaking off excess. Then dip in the egg mixture, making sure to get each side. Lastly coat each side in the breadcrumbs, pressing to make sure they stick and shake off excess. Put on a plate until ready to cook.

  4. Preheat the oven to 400F.
  5. To fry the eggplant rounds, work in batches, a few slices at a time depending on the size of your frying pan. Heat 1 tbsp of olive oil over medium high heat and when the pan is hot, turn down to medium heat. Cook breaded eggplant rounds for about 2-3 minutes per side, until the eggplant is golden brown. *IMPORTANT: Add about 1 tbsp of olive oil before cooking each batch.
  6. Once all of the eggplant is fried, prepare the baking dish by spreading a thin layer of tomato sauce over the bottom of the dish, about ½ cup.
  7. Then lay 6 fried eggplant slices on the tomato sauce. *Note: Use about half of the mozzarella cheese, tomato sauce and parmesan cheese for the first layer and the rest for the second layer* Next, top each eggplant round with a sprinkle of mozzarella cheese, a generous tablespoon of tomato sauce and a sprinkle of parmesan cheese. Place the next layer of eggplant rounds on top and repeat with the remaining mozzarella cheese, tomato sauce and parmesan cheese.

  8. If you have any leftover tomato sauce, add it to the baking dish around the edges of the eggplant. If you have any leftover cheese, add to the top of each eggplant parmesan.
  9. Bake uncovered for 25-30 minutes until the cheese is browned and bubbling.
  10. Serve garnished with fresh basil and oregano.

Recipe Pro Tips:

  • The frying of the eggplant rounds is super important to get crispy, flavourful layers. 

     






Sign Up for Our Newsletter

* indicates required


Sign Up for our Calgary Newsletter

* indicates required








CONTACT US

  • LITTLE ITALY

    • 10878 95 Street
      Edmonton, AB
      780 424 4869

SOUTHSIDE

5028 104a Street NW

Edmonton, AB

780 989 4869

  • WEST END

    • 17010 90 Avenue
      Edmonton, AB
      780 454 4869
  • SHERWOOD PARK

    • 700 8005 Emerald Dr
      Sherwood, AB
      780 416 4869

  • WILLOW PARK

    • 9919 Fairmount Dr SE
    • Calgary, AB
      403 238 4869

Corporate Customer Service
780-424-4869 x.351 (Mon.-Fri. 9am-4pm) or [email protected]


© Italian Centre Shop. All Rights Reserved Policies






START SHOPPING