World’s Best Eggplant Parmesan

World's Best Eggplant Parmesan


How to Prepare:

Eggplant  (2) (1 1⁄2 lb. each)

Parmesan Cheese (3⁄4 cup – grated)

Mozzarella Cheese (1 lb. – grated) 

Italian Breadcrumbs (2 cups) 

Panko Breadcrumbs (1 cup)

Tomato (pasta) Sauce 

Eggs (3)

Whole Milk (1⁄2 cup)

Parsley (just a pinch)

 Nutmeg (just a pinch)

 Pink Himalayan Salt

Ground Black Pepper 

 Vito & Joe’s Extra Virgin Olive Oil

  1. Remove the ends of the eggplants
  2. Lightly slice the sides of the eggplants (just enough to break the skin).
  3. Slice the eggplants into about 1⁄2 inch thickness.
  4. On a rack inside of a pan, spread the eggplant slices.
    1. The eggplant slices can overlap each other.
  5. Sprinkle some salt over the top.
  6. Let sit for 25 minutes.
  7. In a medium sized bowl, mix in the breadcrumbs, flavored and panko, a pinch of salt, about 1 teaspoon of pepper, 3 tablespoons of parmesan cheese and a pinch of nutmeg. Stir together.
  8. Flip the eggplant slices over and salt the other side.
    1. Let them set a little longer.
    2. Some moisture should have already drained.
  9. In another bowl, add in the eggs, the milk, a pinch of salt and a pinch of pepper. Stir.
  10. Take the eggplant slices and rinse the salt off.
  11. Take each slice, add it into the egg wash bowl and immediately dip it into the breadcrumbs.
  12. Firmly press the breadcrumbs on the eggplant slices. a. Repeat for all slice.
  13. In a cast iron pan, cook the eggplant slices in 350 degrees heated Vito & Joe’s Olive Oil.
    1. Cook until they are golden brown or tender.
    2. Be sure to be flipping them over throughout the cooking process.
  14. Once the slices are done cooking, remove them from the heat and place them on a cooling rack.
  15. Immediately sprinkle some parmesan cheese over the top after re- moving them.
  16. Preheat the oven to 375 degrees.
  17. In a baking pan, coat the bottom of the pan with some sauce. 
  18. Lay the eggplant slices on top of the sauce.
  19. Dust the eggplant slices with some parmesan cheese.
  20. Add mozzarella cheese, some sprinkle of parsley and a very light dusting of nutmeg on top.
  21. On each slice, add about a tablespoon of sauce on top and place another slice of eggplant on top of the freshly added sauce.
    1. This begins the layering process.
    2. Repeat this process until all eggplant slices are used.
  22. Once all eggplant slices are layered, top each top slice with some sauce.
  23. Bake for 35 – 40 minutes. Enjoy!
Eggplant Parmesan