Vegetable Sides

Mom’s Best Eggplant Parmesan

Mom’s Best Eggplant Parmesan is the fastest and best way to make a light, no-carb and delicious Eggplant Parmesan.  Chopped eggplant that is lightly sautéed and topped with a thin layer of marinara sauce, grated parmigiano-reggiano cheese and fresh basil is all this amazing dish needs, to be so good!  This is one of our mom’s best eggplant dishes and one we often make because it requires minimal work. It’s fast and easy!  

We love eggplant all summer long and this happens to be our family’s favorite.  The eggplant is so light and tasty when you add freshly made marinara sauce along with some parmigiano cheese and fresh basil. These add a lot of flavor to the eggplant, and that’s really all you need.

We recommend that you serve Mom’s Eggplant Parmesan warm or at room temperature. 

 

It makes for a fabulous side dish to serve with any main course. 

Here is a great tip from Mom:  How to buy the best eggplants?  When buying eggplants, make sure they are firm, not soft to the touch.  Also, try holding one in each hand to find the ones that are lighter in weight.  This is to assure you that they are not entirely full of seeds which makes the eggplant taste bitter.  The lighter the eggplant feels,  the better the quality,  and the more tasty when grilled, sautéed or roasted. 

Mom’s Best Eggplant Parmesan

  • 2 large eggplants
  • 1 cup canola or olive oil
  • 1 to 2 cups Mom’s Quick Marinara Sauce
  • 1/4 cup grated parmigiano-reggiano cheese
  • fresh chopped basil leaves

Cut and chop the eggplants to about 1 to 2 inch pieces.

In a deep skillet, heat about 1/2 cup of oil on medium heat. When oil is hot, carefully add the eggplant to fill the bottom of the skillet.  Sauté for a minute or so, watching them and turning them until they are golden brown.

Remove and drain on 2 to 3 sheets of paper towels in a deep foil pan.  Spread evenly onto paper towels, this will help drain the oil from eggplants very well.  Add another layer of paper towels on top of the eggplant and continue to sauté and drain on top of paper towels again.

Once you have finished cooking all the eggplant.  Place another 2 sheets of paper towels on top. Lightly press on top, and set aside for about 15 minutes or more, allowing them to continue to drain the oil. The longer you leave them in paper towels, the better the paper towels will absorb the excess oil, leaving the eggplant less oily.

When ready to serve.  Lightly warm up some marinara sauce. Remove and discard all paper towels. Transfer the chopped eggplants to a serving platter.  Spoon lightly with marinara sauce over the eggplant. Sprinkle with grated Parmesan cheese and fresh chopped basil on top.  Serve.

Serves 6 to 8

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4 Comments

  • Reply
    Joanne
    July 16, 2013 at 11:43 am

    Eggplant parm is seriously one of my favorite meals of all time! Have to try your version!

  • Reply
    annaliz
    July 16, 2013 at 1:00 pm

    Oh please do!! , We would love to be a guest on your blog! You are an amazing woman! :)Anna and Liz

  • Reply
    Marin mama cooks
    July 16, 2013 at 2:24 pm

    Your eggplant parm looks so good and so healthy! You know what's funny? I have never cooked with eggplant. Can you believe it? It's just one of those things that I have been intimidated by, that and making a bread with yeast! I think every cook has something that they're intimidated with! xoxo, Jackie

    • Reply
      annaliz
      July 16, 2013 at 7:42 pm

      Gosh, me too! I am still intimidated about making certain things, like home-made pasta- I know it sounds easy right? But I have yet to make some. So funny how we think…:) Anna

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